Fennel-Crisp Calamari Salad

1. 1

   Cut the fennel bulbs in half and then slice them thinly (I use a mandoline for this). Cut the 2 slices of red onion into pieces about an inch or two long. Place in a mixing bowl.

2. 2

   Whisk the oil, lemon juice, salt and pepper together, add it to the fennel and onion and toss everything thoroughly. Refrigerate while you make the calamari.

3. 3

   Heat the oil in a large frying pan until it reaches between 350 and 360 degrees. Cut the squid tubes crosswise into 1/3 to 1/2 inch rings.

4. 4

   Whisk the 2 flours, salt, pepper and ground fennel together and place into a plastic or small paper bag. Add the squid and shake, shake, shake until well coated. Pour the mixture into a colander and shake over the sink to rid yourself of the excess coating.

5. 5

   Now fry the squid, in batches if necessary (don't over crowd the pieces) for 3 to 4 minutes until they lightly brown. As they finish use a slotted spoon or spider to remove and place on paper toweling. Keep the first batch warm in a 300F oven while you do the next batch.

6. 6

   Once the squid is done, divide the fennel salad and place on 2 dinner plates. Take the squid out of the oven and sprinkle it with the juice of the lemon. Place half of the squid over each salad.

7. 7

   Sprinkle the capers and a few fennel fronds over each salad and garnish with the tomatoes and lemon wedges. Eat and enjoy!

* Per serving · 4 servings · Values may vary.