Salt & pepper squid with fennel & carrot salad Recipe

Ingredients

• 1 large fennel, trimmed, outer layers removed and thinly sliced
• 2 large carrots, peeled and finely shredded
• 1/4 cup parsley leaves
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 3/4 cup plain flour
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 500g fresh calamari tubes
• 2 cloves garlic, crushed
• 1 birds eye red chilli, seeds removed, finely chopped
• 100g Western Star Original Butter, softened