Place the flour, salt and pepper in a shallow dish and mix together. Place the egg in a shallow bowl. Heat the oil in a large sauté pan over medium-high heat until shimmering. Dip 4 to 5 shrimp in the egg, then dredge in the flour and arrange in the sauté pan. Fry for 2-3 minutes per side, or until opaque throughout. Remove to a paper-towel lined plate and keep warm. Repeat with the remaining shrimp and fish pieces, working with small batches. Add oil to the pan, if needed, to fry all fish pieces. Set aside and keep warm.
In a large bowl, combine the cabbage, carrot and green onions. Spoon the mixture evenly onto individual plates. Place the dressing ingredients in the blender and select Auto 5. Arrange the seafood over the salad mixture and drizzle each serving with the creamy dill dressing. Serve with lemon wedges.