For the mullet: Preheat frying oil to 350 degrees. Place beaten eggs, hot sauce and water into a medium-size mixing bowl. Place flour, salt and pepper in a shallow dish and blend with a fork or whisk. Place cornmeal and cracker meal in a separate shallow dish and blend with a fork or whisk.
Dust each fillet with seasoned flour, then dip into egg mixture, then coat with the cornmeal mixture. Pan-fry or deep fry for 3-4 minutes, or until golden brown. Drain on paper towels.
For the dill tartar sauce: Prepare in advance. Place measured ingredients into a mixing bowl and combine.
For the hushpuppies: Preheat frying oil to 365 degrees. In a large bowl, whisk together cornmeal, sugar, baking powder and baking soda, salt, black pepper and cayenne. Make a 3-inch well in the center of the dry ingredients.
In a second bowl, add chopped onions, red sweet pepper, jalapeño, egg, and buttermilk. Add to center of dry ingredients well and whisk from the sides to make a smooth batter. Batter should be stiff and easily fall from the scoop.
Use a 1-ounce scoop to portion batter and carefully release each hushpuppy into the hot oil, one at a time. Fry 3½ minutes or until deep golden brown and float. Place on paper towel to drain.
To assemble: Fry the hushpuppies, and then the mullet. Serve on a platter or onto individual plates. Serve with tartar sauce and garnish with lemon wedges