After cleaning the seafood, wash it well, then let it drain and place it in the refrigerator (with a container underneath to catch any water) for about 30 minutes.

In a large bowl, mix the two flours well. Pour plenty of oil into a large pot so the seafood can float and not touch the bottom.

Heat the oil to the right temperature. To test, drop in a damp grain of flour; if it sinks and quickly rises to the surface frying, the oil is ready.

Coat and fry each type of seafood separately, as each cooks at a different rate. Fry only a few pieces at a time.

Do not flour the seafood ahead of time; flour it just before frying. If you flour it too early, the moisture will absorb the flour and the seafood won't stay crispy.

Pat a few pieces dry at a time with paper towels, then coat them well in flour so they are completely covered. Shake off excess flour using a sieve, then fry a few pieces at a time until they just start to turn golden, no more.

Remove with a slotted spoon, drain, and place on paper towels to absorb excess oil, then transfer to a tray lined with paper towels or parchment paper.

Remember to change the paper towels frequently to remove excess oil.

Since frying different seafood takes time, to keep it warm, place the tray in the oven at 105°F (40°C). Fried seafood should be eaten hot.

Do not salt the seafood until just before serving, and serve with a few lemon wedges.

It goes well with a fresh salad.

If you have leftover fried seafood (unsalted), you can store it in the refrigerator for up to 2 days. Reheat in the oven at 120°F (50°C) before eating.