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Air Fryer Salt and Pepper Squid – Crispy, Quick, and Flavor-Packed

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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) squid, cleaned (tubes and tentacles)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Sichuan peppercorns or white pepper (optional but great for aroma)
  • 1/2–1 teaspoon red chili flakes or finely chopped fresh chili
  • 2 cloves garlic, very finely minced
  • 1 teaspoon fresh ginger, finely grated (optional)
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice vinegar or lime juice
  • 1 large egg white
  • 1/2 cup cornstarch (or potato starch)
  • 1/4 cup rice flour (or use all cornstarch)
  • 1–2 tablespoons neutral oil (avocado, canola, or grapeseed), for coating
  • 2 green onions, thinly sliced
  • Lemon or lime wedges, for serving
  • Optional garnish: thinly sliced red chili, fresh cilantro

Method
 

  1. Prep the squid: Rinse the squid tubes and tentacles, then pat very dry with paper towels. Slice tubes into 1/2-inch rings. Drying well is key for crisping.
  2. Toast the pepper: In a dry skillet, toast Sichuan peppercorns (if using) for 1–2 minutes until fragrant. Grind to a coarse powder. Mix with black pepper. This creates a bold, aromatic base.
  3. Make the marinade: In a bowl, combine soy sauce, rice vinegar (or lime juice), garlic, ginger, and egg white. Add the squid and toss. Let sit for 10 minutes. Don’t marinate longer or the squid can get mushy.
  4. Mix the coating: In a shallow bowl, combine cornstarch, rice flour, 1 teaspoon salt, the pepper blend, and chili flakes. Taste the dry mix (pinch) to gauge salt and heat; adjust as you like.
  5. Coat the squid: Drain off excess marinade. Toss squid in the flour mixture until evenly coated. Shake off extra to avoid clumps.
  6. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Meanwhile, lightly drizzle or spray the coated squid with oil, tossing to coat. Don’t soak—just a thin sheen.
  7. Air fry in batches: Arrange squid in a single layer in the basket. Air fry at 400°F (200°C) for 6–8 minutes, shaking halfway. They should be lightly golden and crisp. Work in batches so pieces don’t steam.
  8. Toss and finish: While hot, sprinkle with a pinch more salt and pepper if needed. Toss with sliced green onions and optional fresh chili.
  9. Serve: Plate immediately with lemon or lime wedges. A quick squeeze brightens the flavors and balances the peppery heat.