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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.
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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.
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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.
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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.
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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.
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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.
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7
Sprinkle the capers and a few fennel fronds over each salad and garnish with the tomatoes and lemon wedges. Eat and enjoy!
