vegetable oil
for deep-frying
1 lb cleaned squid with tentacles
bodies cut into rings
1 lb prawns
peeled and cleaned
1 lb green beans
3 cups all-purpose flour
2 cups soda water
Salt and freshly ground black pepper
1 each fennel bulb
cut into thin wedges
3 each summer squash
cut into thick rings
1/2 cup chopped parsley
plus extra for garnish
Pinch of salt
1 cup virgin olive oil
1 tsp Dijon mustard
1 tsp fresh lemon juice
3 each garlic cloves
3 each egg yolks
1/2 tsp cold water
lemon wedges
chili flakes
For the Misto
Pour enough oil into a large, heavy saucepan to reach the depth of 6 inches. Heat over medium heat to 350 degrees F.
Combine flour, soda water, parsley, salt and pepper in a large bowl and mix until it is the consistency of pancake batter, adding more water or flour as needed. Working in small batches, toss the ingredients into the mixture to coat. Add to oil and fry until crisp and light brown, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried goodness to a paper-towel lined plate or cooling rack.
For the Aioli
Combine garlic and salt in a food processor and pulse to combine. Add mustard and egg yolks, pulsing just to combine. Turn food processor on low and slowly add half the oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water, then the other half of the oil. Add water to thin, if necessary.
To Serve
Serve on a platter and garnished with herbs, chili flakes and lemon wedges and aioli for dipping.