FOR THE OKRA:
FOR THE RÉMOULADE (OPTIONAL):
Heat an air fryer to 350°F.
Trim and cut 1 pound fresh okra crosswise into 1/4-inch thick rounds. Place 2 large eggs in a shallow bowl or pie plate and whisk until broken up.
Place 1 cup panko breadcrumbs, 1/4 cup medium grind cornmeal, and 2 tablespoons canola oil in a medium skillet. Stir well with a fork to combine and crush the panko into a slightly finer mixture with the fork. Toast over medium-high heat, stirring constantly, until golden-brown, 5 to 7 minutes. Transfer to a second shllow bowl or pie plate. Add 2 teaspoons kosher salt, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper. Stir well with the fork to combine.
Working in batches to fit in a single layer in the air fryer, coat the okra slices in the egg. Let the excess drip off, then transfer to the panko mixture and press them carefully in so the mixture adheres all over. Place in the air fryer basket in a single layer. Air fry until the okra is deeply golden brown and crisp, 10 to 12 minutes total. Meanwhile, make the rémoulade if desired.
Place 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, a pinch of cayenne pepper, and a few dashes of hot sauce in a small bowl and stir until combined.
Sprinkle the fried okra lightly with kosher salt and serve with the rémoulade.