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Air Fryer Crumbed Calamari Rings With Rainbow Pepper and Tartar Sauce - Crispy, Fast, and Flavorful

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Calamari: 1 pound (450 g) cleaned squid tubes, cut into 1/2-inch rings; tentacles optional
  • Buttermilk or milk mixture: 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
  • All-purpose flour: 1/2 cup
  • Eggs: 2 large, beaten
  • Breadcrumbs: 1 1/2 cups panko (or regular breadcrumbs)
  • Rainbow pepper: 2 teaspoons freshly cracked mixed peppercorns
  • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon (sweet or smoked)
  • Kosher salt: 1 1/4 teaspoons, divided
  • Olive oil spray: For coating the crumbs before air-frying
  • Lemon wedges: For serving
  • Mayonnaise: 1/2 cup
  • Dill pickles: 2 tablespoons finely chopped (or relish)
  • Capers: 1 tablespoon, drained and chopped (optional but great)
  • Fresh dill: 1 tablespoon chopped (or 1 teaspoon dried dill)
  • Lemon juice: 1 tablespoon, plus more to taste
  • Dijon mustard: 1 teaspoon
  • Salt and pepper: To taste

Method
 

  1. Prep the calamari: Rinse the squid rings and pat them very dry with paper towels. Drying helps the coating stick and crisp up.
  2. Soak for tenderness: Place rings in the buttermilk (or milk-lemon mix) with 1/4 teaspoon salt. Let sit 10–15 minutes while you prep the coatings.
  3. Mix the crumb coating: In a shallow bowl, stir together panko, rainbow pepper, garlic powder, paprika, and 1 teaspoon salt. Taste a pinch of the mix; it should be well-seasoned and peppery.
  4. Set up the dredging station: Put flour in one shallow bowl, beaten eggs in another, and the seasoned breadcrumbs in a third.
  5. Dredge the rings: Working in batches, shake excess liquid from the squid, toss in flour, dip in egg, then coat thoroughly in breadcrumbs. Press gently so the crumbs adhere.
  6. Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
  7. Arrange and spray: Place coated rings in a single layer with space between each. Spray the tops lightly with olive oil for even browning.
  8. Air-fry: Cook at 400°F (200°C) for 6–8 minutes, flipping halfway and spraying again if needed. They’re done when golden and crisp, and the squid is opaque and tender. Avoid overcooking.
  9. Make the tartar sauce: While the rings cook, mix mayo, pickles, capers, dill, lemon juice, and Dijon. Season with salt and pepper and adjust lemon to taste. Chill until serving.
  10. Serve: Pile the hot calamari on a platter, squeeze with lemon, and serve with tartar sauce on the side. Add extra rainbow pepper over the top for color and heat.