To make the Creole Seasoning, in an 8-fl oz (250-ml) jar with a lid, combine paprika, salt, garlic powder, pepper, onion powder, cayenne, oregano and thyme. Secure the lid and set aside.

To make the tartar sauce, place the mayonnaise in a mixing bowl and fold in the tomatoes, corn, green onion, i teaspoon Creole Seasoning, salt and pepper. Set aside.

Preheat an oven to 200°F (93°C).

To make the fish beignets, place the eggs in a large mixing bowl and whisk until frothy. Add the fish, 3 teaspoons of the Creole Seasoning, bell pepper, green onion and garlic and stir to combine well. Fold in the salt, flour and baking powder.

Add the milk and stir until just incorporated.

In a large, heavy saucepan, pour the oil to a depth of 2in (5 cm) and heat to 375°F (190°C) on a deep-fry thermometer. Working in batches, drop large spoonfuls of the beignet batter into the hot oil and fry until golden brown and crispy on both sides, about 3 minutes. As the beignets cook, use a slotted spoon to keep them submerged in the oil. Drain on paper towels. Repeat with remaining batter, keeping the beignets warm in the oven until all are ready to serve. Then sprinkle with 1 teaspoon Creole Seasoning.

To serve, spoon ¾ cup of the tartar sauce onto each of 4 serving plates. Place 5 or 6 beignets on top of the sauce and garnish with a sprinkling of the remaining ⅛ teaspoon Creole Seasoning. Serve hot.