Ingredients
The following ingredients have 2 Servings
- 2 medium fennel bulbs, cleaned and cored (save the fronds)
- 2 thin slices red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 pound cleaned squid tubes and tentacles (or just tubes if you like)
- 2/3 cup all purpose flour
- 1/3 cup white rice flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon finely ground fennel seed
- Enough vegetable or peanut oil to fill a frying pan about 1 inch
- 1 lemon
- The previously made fennel salad
- 1 tablespoon capers
- A few grape or cherry tomatoes
- Lemon wedges for garnish
- A few fennel fronds for garnish
