Hushpuppy-battered cod strips with tartar sauce

Mix three quarters of a cup of cornmeal, half a cup of flour, two tablespoons of sugar and about a teaspoon and a half of baking powder, with no lumps.

Mix one egg with about a quarter cup of grated yellow onion and about a third of a cup of milk.

Add about a teaspoon of seasoning to the dry ingredients, add the wet and mix to a dippable pancake-like batter, thinner than for hush puppies; let it rest.

For the tartar sauce, mix about six ounces of non-fat Greek yogurt, a big tablespoon of chopped fresh dill, about three tablespoons of diced dill pickle, a little lemon juice, salt, pepper, SPG and about half a teaspoon of Worcestershire; add more lemon to thin.

Cut the cod into strips.

Mix all-purpose flour with a little seasoning, a little more cornmeal and about a teaspoon of Creole seasoning; dredge the fish so the wet batter sticks.

Coat each piece in the batter and lower one at a time into the fryer, keeping them from sticking to each other; fry about two and a half to three minutes.

Let them drip and drain on paper towels; serve with tartar sauce.