In a large bowl, whisk the egg and milk together. Then rinse the okra pods. Cut off the caps and stems and cut crosswise into 1/2" pieces. Add the cut okra to the milk/egg mixture and stir. Set aside of 15 minutes.

In another large bowl, stir together the cornmeal, paprika, garlic powder, onion salt, salt, and dash of cayenne pepper.

Fill a dutch oven or a deep fat fryer with at least 2" of oil. Make sure it's enough oil to cover the okra. Heat until the oil reaches 350℉, using a thermometer to check.

Drain the excess milk/egg mixture from the okra. Add 1/4 of the okra to the cornmeal breading bowl and toss to combine. Using tongs, shake off the excess breading and add to the hot oil. Keep the oil at 350℉ the entire time the okra is frying. Cook okra for 3 minutes. Then turn the okra over and fry for another minute until they are a nice golden brown. Remove with a slotted spoon and place on a plate lined with paper towels.

Return the oil to 350℉ and repeat the process until all the okra is breaded and fried. Serve immediately.