• Start by preparing the seafood. Peel and devein the shrimp, cut the fish into chunks and make sure the calamari is clean.
• Whisk the flour, cornstarch, salt and pepper together in a large bowl.
• Heat a large pot/Dutch oven over medium-high heat and add enough oil for frying. The oil is ready when it reads 180ºC/350ºF on a thermometer.
• Coat the seafood in the flour mixture, making sure every piece of seafood and fish is thoroughly coated then place on a wire rack set over a sheet pan.
• This can be done up to an hour ahead - simply dip the seafood in the flour mixture again right before frying. This will also create a slightly thicker, crunchier coating once fried. 
• Dust the excess flour off then fry the seafood in batches for 3-4 minutes until crisp and golden brown then remove with a slotted spoon and allow to drain on paper towels.
• Serve the fried seafood in a large platter with lemon wedges, chopped parsley and a small bowl of the lemon aioli for dipping. 

For the lemon aioli

• Add the egg yolk, mustard, grated garlic clove, lemon juice and zest, salt and pepper to a tall jug.
• Place an immersion blender in the jug then pour in the oil.
• Start blending, pulling the blender up slowly to allow the oil to emulsify and continue blending until the aioli is completely emulsified.
• Taste and adjust seasoning if necessary.