1 lemon, very thinly sliced into rounds, seeds removed, plus wedges for serving
4 ounces large shrimp, peeled, deveined, halved lengthwise
4 ounces squid or baby octopus tentacles
½ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh sage leaves
A deep-fryer thermometer
Directions to Cook Frito Miso:
Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 350°.
Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend (a few lumps are okay; just don’t overmix). Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1–3 minutes. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350° between batches. Serve with lemon wedges.