In a high sided skillet, pour oil to a depth of about two inches. A little under is fine. Heat it over medium heat until a deep-fry thermometer registers 350℉.
Cut each piece of okra in half lengthwise. Then cut each half into roughly ⅛-inch strips. The question here is whether you take the seeds out or not? You can do whatever you want here, but I can assure you from personal experience that it’s not wholly necessary, and my recommendation is that you flick them off with a paring knife ONLY if they will be flicked willingly. And some strips will. To me, it’s so not worth the headache trying to extract them.
After you have your okra strips, place them in a large mixing bowl and drizzle them with lemon juice. Toss gently to coat. Some seeds fall out here. It’s fine, let them.
In another large bowl or deep-dish pie plate, whisk together cornstarch, flour, salt, and pepper. Working in batches, dredge okra in the cornstarch mixture, shaking off the excess.
Use a spider or long-handled slotted spoon to carefully transfer the okra to the hot oil. Fry until golden brown, 3 to 4 minutes. Remove and let drain on paper towels. Be sure you hit them with a sprinkle of salt as they come out of the oil.
Serve immediately with the Comeback Sauce.