Trim both ends of 1 lb. of okra and cut pods into 1/2-inch pieces. In a large bowl, whisk together 1 cup buttermilk, 1 large egg, 1 seeded and minced jalapeño chili and 1/4 cup minced scallion. Toss okra in buttermilk mixture; marinate at room temperature for 15 minutes. Mix 1 Tbsp. each salt and smoked paprika in a small bowl. In a separate bowl, mix 2 cups cornmeal and 1 tsp. salt.
Heat a 1/2 inch of vegetable oil in a medium frying pan to 375°F. Take a few pieces of okra out of buttermilk mixture at a time, letting excess drip off, and toss in cornmeal. In batches, drop coated okra pieces into oil; fry for 3 to 4 minutes per side, until golden. Drain on paper towels. Sprinkle okra with paprika-salt and serve hot.