Fritto Misto With Fennel And Lemons

Ingredients

• Vegetable oil, for frying
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• Kosher salt and freshly ground black pepper
• 2 cups club soda
• 12 large shrimp, shelled and deveined
• 3/4 pound skinless cod fillet, cut into 12 chunks
• 1/2 pound squid, tentacles halved and bodies sliced into 1/2-inch rings
• 1 small fennel bulb, sliced lengthwise 1/8 inch thick
• 1 lemon, very thinly sliced, plus lemon wedges for serving
• 1/4 cup coarsely chopped flat-leaf parsley leaves

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