Martha Stewart's recipe for Pan-Fried Fennel is a professional recipe for fennel bulbs. She recommends serving this easy recipe as an appetizer while preparing a main course.
Remove the tops and fronds from two medium fennel bulbs, and slice each bulb in half. Cut each half into 1/8-inch-thick slices. Discard the tops and fronds.
Add 1 cup of all-purpose flour to a medium mixing bowl. Pour 1 1/2 cups of breadcrumbs into a second bowl. Season the breadcrumbs with salt and pepper as desired. In a third bowl, mix three large eggs with 2 teaspoons of coarse salt and 3/4 teaspoon of ground black pepper. Whisk the seasoned eggs until frothy.
Dredge each fennel slice in flour, then dip into the egg mixture. Shake off the excess flour and egg after each step. Coat each dredged fennel slice in breadcrumbs, shaking off the excess. Set aside the coated fennel slices.
Place a large saute pan over medium heat, and add 1 1/2 cups of vegetable oil. Heat the oil until it is ready, and test for readiness by adding a pinch of flour. When the flour sizzles, the oil is hot enough to cook the fennel slices.
Fry the fennel slices in batches until golden brown, around 30 seconds per side. Turn the slices over after the first 30 seconds, and remove from the pan after the second 30 seconds. Drain the fried fennel on paper towels and season with salt. Serve with lemon wedges.