Oven Fritto Misto with Mustard Seed Vinegar Sauce

Whisk together Champagne Vinegar (4 Tbsp) and Shallot (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 (2 tsp) and Grey Sea Salt (to taste).

If preheating is necessary preheat the air fryer to 400 degrees F (200 degrees C).

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.

Air fry until golden-brown and crisp, approx. 8-10 minutes then transfer to a tray lined with paper towels. Season immediately with salt and serve with the mustard sauce on the side for dipping and fresh lemon wedges if desired.