Soft Shell Crabs with Fennel and Mesclun Salad

Ingredients

• 1 cup milk
• Kosher salt and freshly ground pepper
• 8 medium soft-shell crabs (1 1/2 pounds)
• 1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Pernod or other anise-flavored liqueur
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 6 tablespoons vegetable oil
• All-purpose flour, for dredging
• 1/4 pound mesclun (8 cups)

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