In a medium bowl, combine Greek yogurt, lemon juice and zest, and honey. Whisk until smooth and creamy; adjust salt and pepper to taste. Chill in the refrigerator.

In a shallow dish, mix flour, Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and black pepper. In another bowl, whisk together eggs and milk. In a third dish, place cornmeal.

Dredge each cod piece in flour, then egg, and finally coat in cornmeal to ensure a crispy texture.

Heat vegetable oil in a large skillet over medium-high heat. Fry cod bites in batches for 3-4 minutes on each side until golden brown and crispy.

Use a slotted spoon to transfer fried bites to paper towels to drain. Serve immediately with chilled lemon yogurt sauce.