Here's a tip for those who like a little heat with their fried okra:

Slice a Scotch Bonnet (or habanero) pepper into a few large pieces (so you can easily pick them out from the finished batch) and throw into the frying oil while it heats up. The oil will infuse with some nice, flavorful heat from the pepper. You are, of course, free to eat the pepper itself if you so desire.

The oil, however, will not be easily reusable for other frying jobs unless you want to impart the flavor/heat to those dishes as well.