Take a sharp knife and split the calamari lengthwise. Dry on Kitchen paper. Score the inside of the calamari into small squares and then cut into thick strips. Peel the prawns leaving the tails on and with the aid of small sharp knife remove the intestinal cord. Lay the remaining fish on absorbent paper to dry any excess water. Next, in a mixing bowl mix together the flour and semolina and season with the salt. Using a deep fat fryer, heat up the oil well before cooking the fish, otherwise the fish will become soft and soggy. Roll the fish into the semolina-flour mixture and place into the frying basket. Sift the excess semolina out of the basket before cooking the fish into hot oil. Deep fry the fish until golden and crispy. Remove the fish from the oil and place on absorbent paper to remove any excess oil, and season with sea salt. Serve the deep fried fish immediately accompanied with a side salad, lemon wedges and tartar sauce. Suggested accompanying wine: DELICATA Medina sauvignon Blanc