Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
Drop squash slices into the bag with the cornmeal; seal bag & shake vigorously; set aside for at least an hour, shaking gently every 10 to 15 minutes. (This is necessary because the squash will exude some of it's juice, and the juice helps the cornmeal to stick to the squash.)
Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
Heat oil on stovetop over medium-high heat.
Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...