3/4 cup cornmeal, plus 1/4 cup for dredging
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Kosher salt and coarse ground black pepper
1 egg
1/4 cup grated yellow onion
1/2 cup milk
1 pound fresh cod, cut into 2 ounce pieces
1 cup all purpose flour for dredging
1 tsp Creole seasoning (optional)
Oil for frying
Tartar Sauce
3/4 cup Greek yogurt
1 1/2 tablespoons chopped fresh dill
3 tablespoons finely diced dill pickle
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
Combine 3/4 cup cornmeal, flour, sugar, baking powder and a good pinch of salt & pepper in a medium bowl - mix well
In a separate bowl, beat the egg and mix in the onion and milk, then pour that into the dry mixture and stir well to combine - set aside 10 minutes
Make the tartar sauce - put all ingredients in a medium and mix well - refrigerate
Heat oil to approximately 375 degrees
Put the flour, 1/4 cup cornmeal, Creole seasoning (optional) and a good couple pinches salt & pepper on a large plate, and mix well
Coat both sides of the fish in the flour mixture, then dip into the batter and gently lower into the hot oil - gently
Cook until golden brown & crispy, about 4-5 minutes - then remove to a rack to drain
Serve with the tartar sauce