vegetable oil
for deep-frying
 cleaned squid with tentacles1 lb
bodies cut into rings
 prawns1 lb
peeled and cleaned
 green beans1 lb
 all-purpose flour3 cups
 soda water2 cups
 Salt and freshly ground black pepper
 fennel bulb1 each
cut into thin wedges
 summer squash3 each
cut into thick rings
 chopped parsley 1/2 cup
plus extra for garnish
 Pinch of salt
 virgin olive oil1 cup
 Dijon mustard1 tsp
 fresh lemon juice1 tsp
 garlic cloves3 each
 egg yolks3 each
 cold water 1/2 tsp
 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.