Slice the zucchini into 1/3-inch disks. Lightly salt both sides and set aside at least for 20 minutes. Pat dry excess water with a paper towel.
Peel and devein the shrimp, keeping the tail on. Rinse and pat dry with a paper towel. Butterfly the shrimp by cutting along the curved back. Do NOT cut through. Open the shrimp halves and remove the vein. Lightly sprinkle salt and pepper over both sides. Set aside at least for 15 minutes.
Rinse fish and pat dry with a paper towel. Cut the fish fillet into 1/2-inch thick, 2-inch long slices by running the knife diagonally through the fillet. Lightly sprinkle salt and pepper over both sides. Set aside at least for 15 minutes.
Dredge both sides of the prepared ingredients in flour, one piece at a time. (Do this step for all the pieces before the next step.)
Heat a large non-stick skillet with a tablespoon oil over medium low heat. Dip each piece one at a time in the beaten egg, and carefully place in the heated skillet.
Cook for 1 to 2 minutes each side, adding more oil if needed, until slightly golden.
Repeat until all the ingredients are pan fried. Add an additional tablespoon of oil each time. Serve warm with the dipping sauce.