This is a Sicilian recipe; according to Pino Correnti the name, land fish, derives from the fact that one could mistake them for fried mullet. You'll need 6 medium-sized fennel bulbs, 2 eggs, 1 1/2 cups flour, oil for frying, salt and pepper.

Clean the fennel bulbs, cut them in half, and boil them until al dente in lightly salted water. Drain them well and quarter the halves. Lightly beat the eggs with salt and pepper. Dip the fennel slices in the egg, dredge them in the flour to coat well, and fry them in abundant hot oil until golden brown: Land Fish.

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