In one bowl, place the all-purpose flour mixed with salt and black pepper. In a second bowl, combine the beaten eggs and milk. In a third bowl, mix together cornmeal with a pinch of salt.

Bread the Seafood

Dredge each piece of seafood first in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it with cornmeal.

Heat the Oil

In a large, deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the Seafood

Carefully add the breaded seafood to the hot oil in batches, frying until golden brown and cooked through, about 3-4 minutes for the shrimp and scallops, and 5-6 minutes for the haddock and clams. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

Serve

Arrange the fried seafood on a platter and serve immediately with your choice of dipping sauces and lemon wedges.