Blackened Catfish with Fried Okra

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Catfish:

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

Fried Okra:

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