Fritto Misto With Fennel And Lemons

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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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