In a bowl, sprinkle the okra with salt and refrigerate for 30 minutes. Preheat the oven to 200 degrees .
Meanwhile, fill a medium pot with enough oil to reach a depth of 2 inches and heat until it registers 375 degrees on a deep-fry thermometer. In a bowl, combine the lime peel, chili powder and 1/2 teaspoon salt.
In a bowl, whisk together the cornmeal, flour and baking powder; add the okra and toss. Working in batches, transfer to a strainer and shake off the excess flour.
Line a baking sheet with paper towels. Working in batches, fry the okra for 7 to 10 minutes, allowing the oil temperature to return to 375 degrees between batches. Transfer to the prepared baking sheet to drain; sprinkle with the chili-lime mixture. Transfer to the oven. Toss with the lime juice just before serving.