Oven Fritto Misto with Mustard Seed Vinegar Sauce

Whisk together Champagne Vinegar (1/4 cup) and Shallots (1 tsp) and allow to rest for 5 minutes, then whisk in the Honey Mustard (1/3 cup) , Dijon Mustard (1/3 cup) , Black Mustard Seeds (1/2 Tbsp) and Grey Sea Salt (to taste) .

In a bowl, stir together the Rice Flour (1 cup) , Semolina (1 cup) , All-Purpose Flour (3 cups) , Salt (2 Tbsp) , Ground Black Pepper (1 tsp) , and Cayenne Pepper (1/2 tsp) .

Using a small paring knife partially slit the back of each Shrimp (8 oz) so they open slightly. Cut the Halibut (8 oz) into approx. 1-inch pieces. Place seafood in one mixing bowl and Fennel Bulb (1) , Red Onion (1) , and Lemon (1) in a separate bowl. Toss each with enough Buttermilk (1 cup) to moisten them. Drain the seafood using a strainer. Then place it over a large bowl. Sprinkle generously with rice coating and shake; repeat until the seafood is well coated, not stuck together and any excess flour coating has been shaken off. Remove to a tray and lightly coat the seafood and vegetables with Vegetable Oil Cooking Spray (as needed) . Repeat this process with the vegetables and add both in a single layer to the air fry basket/tray.