In small bowl, combine mayonnaise, dijon mustard, sweet paprika, Cajun seasoning, prepared horseradish, pickle juice, hot sauce and minced garlic. Mix well and set aside to use as remoulade. If not using immediately, store in airtight container in the fridge.

Preheat air fryer to 400 degrees F.

In large resealable bag, place flour and season with half paprika, chili powder, garlic powder and onion powder. Shake bag to combine ingredients.

In separate resealable bag, add cornmeal and remaining paprika, chili powder, garlic powder and onion powder. Shake bag to combine ingredients.

Working in batches, shake okra pieces in seasoned flour.

Shaking off excess flour, dip floured okra into beaten eggs. Be sure to fully coat in the eggs.

Using a fork, remove okra from egg mixture letting excess drip off, and place into bag of seasoned cornmeal. Shake to coat.

Lightly spray air fryer basket or tray with cooking spray.

Place breaded okra in a single layer in the basket or tray. Lightly spray okra with cooking spray.

Cook 10 minutes, shaking or turning halfway through cooking.

Immediately season with salt.

Repeat with remaining okra.

Serve warm with remoulade.