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On a large plate, add 1 cup of cornmeal, ½ tbsp of Lawry's seasoning salt, 1 tsp of paprika, and a good pinch of black pepper. Mix together.
Break 1-2 eggs in a shallow bowl, add a little water or milk, and stir until the yolks are broken.
Working in batches, put a spoonful of frozen okra into the milk mixture, coat the okra, and then add it to the plate of cornmeal. Toss the okra around to fully coat each piece. Once they are coated, transfer them to a plate. Repeat this step until all of the okra is breaded.
Heat vegetable oil in a large skillet over medium/high heat. Use enough oil to just cover the bottom of the skillet.
When it is hot, use a large frying spider to carefully add some of the okra to the oil. Don't overcrowd the pan. Work in batches so you only have one layer of okra frying at once. Once they are golden brown, transfer the okra to a paper towel lined plate to drain. Once all of the okra has been cooked, sprinkle with a little salt (optional) and serve.