In a medium bowl, combine Greek yogurt, lemon juice, lemon zest, honey, salt, and pepper. Mix until smooth, then cover and refrigerate.

In a shallow dish, blend flour, Cajun seasoning, garlic powder, paprika, cayenne, salt, and pepper. In another bowl, whisk eggs and milk. Place cornmeal in a third dish.

Dredge cod pieces in the flour mixture, dip in the egg wash, and coat with cornmeal.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry coated cod pieces in batches for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate.

Serve Cajun Cod Bites hot with lemon yogurt sauce for dipping.