1/4 cup paprika
1 tablespoon kosher salt
2 large catfish filets (6 to 8 ounces each), cut into 4- to 5-inch pieces
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
Canola oil, for sauteing
2 tablespoons unsalted butter
2 lemon wedges
3 large eggs
Kosher salt and freshly ground black pepper
1/2 pound okra, tops trimmed and thinly sliced lengthwise on a mandoline
2 cups yellow cornmeal
1/2 teaspoon cayenne pepper
Canola oil, for frying
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