Fritto Misto with Calabrian Chile Aïoli

Ingredients

• 2 tablespoons finely chopped jarred Calabrian chiles in oil (from 1 [10-ounce] jar), or more to taste
• 2 tablespoons sherry vinegar, plus more to taste
• 1 ½ teaspoons whole-grain mustard (such as Maille)
• 1 ½ teaspoons tomato paste
• 1 garlic clove, finely chopped (about 1 teaspoon)
• 1 large egg yolk
• ¾ cup grapeseed oil
• Kosher salt, to taste
• 1 lemon, cut crosswise into 1/8-inch-thick slices, seeds removed
• 1 teaspoon kosher salt
• 12 pitted Castelvetrano olives (from 1 [8-ounce] jar)
• 4 anchovy fillets in oil (from 1 [3.3-ounce] jar), drained, each fillet torn crosswise into thirds
• 1 medium (11-ounce) fennel bulb, trimmed and cut lengthwise into 1/2-inch-wide strips (about 2 cups), fronds reserved for batter
• 6 ounces tail-on peeled and deveined raw large shrimp (about 12 shrimp)
• 6 ounces calamari tubes and small tentacles, cleaned, tubes sliced crosswise into 1/2-inch-thick rings (about 3/4 cup)
• 4 scallions, white and light green parts only, cut into 1 1/2-inch pieces (about 1/2 cup)
• ½ cup loosely packed fresh flat-leaf parsley leaves
• Canola oil, for frying
• 1 cup all-purpose flour (about 4 1/4 ounces)
• ½ cup cornstarch (about 2 3/8 ounces)
• 1 tablespoon finely chopped fresh tarragon
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, plus more to taste
• 1 ¼ cups club soda, chilled
• ¼ cup (2 ounces) anise-flavored liqueur (such as Pernod)

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