Ingredients

• Prep the salad first
• 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
  

• For the calamari and putting it all together
• 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