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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

Description

The Flavors In This Crispy Seafood Dish Echo Those In Grace Parisi's High-end Pan Roast, But Melissa Rubel Jacobson Chose Less Expensive Seafood For Her Interpretation. "I Used Only A Thin Coating Of Batter -- Somewhere Between A Beer Batter And

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