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Air Fryer Salt and Peper Calamari - Crispy, Light, and Ready Fast

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) cleaned squid (tubes and tentacles), patted very dry
  • 1/2 cup all-purpose flour
  • 1/3 cup cornstarch (for extra crispness)
  • 1 teaspoon fine sea salt (plus more to finish)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon white pepper (optional but recommended)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (or smoked paprika for a subtle smoky note)
  • 1 large egg, lightly beaten
  • 1 tablespoon neutral oil (plus spray for the basket)
  • 1 small red chili, thinly sliced (optional, for garnish)
  • 2 green onions, thinly sliced
  • Lemon wedges, for serving
  • Optional dipping sauce: Mayo, lemon juice, and a pinch of salt and pepper

Method
 

  1. Prep the squid: If not already cleaned, remove the quill, beak, and cartilage. Rinse quickly, then pat dry thoroughly. Slice tubes into 1/2-inch rings, and keep tentacles whole if you like. Dry again—this is key for crisping.
  2. Set up dredging: In a shallow bowl, whisk flour, cornstarch, salt, black pepper, white pepper, garlic powder, and paprika. In another bowl, beat the egg with the oil.
  3. Coat the squid: Dip the squid in the egg mixture, letting excess drip off. Toss in the flour-cornstarch mixture until well coated. Shake off extra flour so the coating isn’t clumpy.
  4. Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
  5. Arrange and spray: Place squid in a single layer without crowding. Lightly mist the tops with oil. Work in batches if needed.
  6. Air fry: Cook for 6–8 minutes, shaking the basket halfway through. The calamari should turn golden and crisp, and the rings should feel firm but not tough.
  7. Season and garnish: While hot, sprinkle with a pinch more salt and black pepper. Toss with sliced chili and green onions.
  8. Serve: Plate immediately with lemon wedges. Add a quick dipping sauce if you like: mix 1/4 cup mayo with 1–2 teaspoons lemon juice and a pinch of salt and pepper.