Combine celery salt, dry mustard, pepper, paprika, nutmeg and ginger.  Toss tater tots with seasoning to coat and bake according to package directions.

Meanwhile, in a shallow bowl, mix together cornmeal, flour, salt, paprika and cayenne. Heat oil in a large sauté pan over medium high heat. Have a sheet pan or plate lined with paper towels ready for draining. Dredge several strips of fish in the cornmeal mixture and carefully place in hot oil. Fry for 5 to 8 minutes total depending on thickness of fish, turning often, until golden and crispy. Transfer to paper towel lined pan and continue to dredge and fry remaining fish in batches.

Serve warm with tater tots.