Cut the white fish into small chunks. Slice the squid into rings and pat dry on kitchen paper with the tentacles and any other seafood you might be using.
Mix the spring onion with the chilli, garlic, parsley and some salt. Set aside.
Put the semolina flour and paprika on a plate and season lightly with salt and pepper. Add the seafood and coat well.
Pour the oil into a deep-fat fryer or large saucepan to a depth of at least 7 cm (3 inches) and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Fry the fish in batches for 30–60 seconds until crisp and golden. Drain on kitchen paper and keep warm while you cook the remainder. Serve in little dishes, sprinkled with the spring onion and herb mixture and accompanied by the lemon or lime wedges.