Air Fryer Salt and Pepper Calamari: 20-Min Miracle

You might not believe it, but this Air Fryer Salt and Pepper Calamari gets incredibly crispy without a single drop of oil for deep frying. It completely changes the game for homemade seafood. I honestly used to avoid cooking squid because dealing with a pot of hot, splattering oil terrified me and made a huge mess of my stove.

Now, I just toss the coated rings in the basket, and they come out tasting like a restaurant-quality appetizer in minutes. It’s fast, clean, and absolutely delicious.

Table of Contents

Table of Contents

Why You Will Love This Air Fryer Salt and Pepper Calamari

I honestly find myself making this recipe constantly because it fits into my busy schedule so perfectly. Here is why you need to try it immediately:

• It saves so much time. You can go from prep to plate in under 20 minutes, which is faster than waiting for delivery.
• It’s a healthier choice. You get that satisfying crunch without the heavy grease of deep frying, making it a guilt-free snack.
• The texture is amazing. This recipe delivers a true restaurant-quality crunch that rivals any fancy seafood spot in town.

Ingredients for Air Fryer Salt and Pepper Calamari

I love that this recipe relies on simple pantry staples to create such big flavors. You really don’t need a complicated shopping list to make magic happen here. Here is exactly what you need to grab from your kitchen:

• 1 lb (450g) squid rings: You can use fresh or thawed, just make sure they are cleaned well.
• 1/2 cup cornstarch: This is the absolute secret to getting that light, shatteringly crisp coating.
• 1 tsp sea salt: Essential for that classic savory taste we all love.
• 1 tsp ground Sichuan pepper: This gives it that signature kick.
• Cooking oil spray: I always use a high-heat option like avocado or canola oil spray rather than olive oil.
• Flavor extras: Don’t forget 1/2 tsp garlic powder for the mix, plus sliced red chili, green onions, and lemon wedges for serving.

Key Ingredient Notes and Substitutions

Let’s talk about the pepper for a second because it makes a huge difference. I highly recommend tracking down real Sichuan peppercorns if you can. They give that famous tongue-tingling sensation that makes this dish addictive. Regular black pepper works fine in a pinch, but you’ll miss out on that unique floral, numbing kick that makes the recipe special.

When it comes to the squid, fresh is always my top choice because it stays so tender. However, I use frozen rings all the time on busy weeknights. Just make sure you thaw them completely in the fridge first. The most important rule is drying them thoroughly—wet squid equals soggy batter.

Please try to stick to cornstarch for the coating It creates a much lighter, crispier crust than regular flour, which can get gummy in the air fryer. If you need a swap, potato starch is a fantastic alternative that delivers a similar crunch.

How to Make Air Fryer Salt and Pepper Calamari

Making this dish is actually really fun, and once you get the rhythm down, it goes so fast. The absolute most important rule here is dryness. I grab a big wad of paper towels and pat the squid rings until they are completely dry. Trust me, if you skip this step, the coating turns into a gloopy mess instead of a crisp crust, and nobody wants that.

Next, I whisk the cornstarch, salt, Sichuan pepper, and garlic powder together in a medium bowl. Toss the dried rings in there until they look like little ghosts, fully coated in white. You definitely want to shake off any excess powder before cooking—you’re looking for a thin veil of coating, not a thick blanket.

While you’re prepping, get your air fryer preheated to 400°F (200°C). A hot basket is the secret to that instant sizzle. I spray the basket lightly with oil and then arrange the rings in a single layer. I know it’s tempting to dump them all in at once, but crowding just makes them steam. Give the tops a quick spray of oil to help them brown, then cook for 6 to 8 minutes. I always pull the basket out halfway through to give it a good shake so every side gets that perfect crunch.

Tips for the Crispiest Air Fryer Salt and Pepper Calamari

I learned the hard way that you simply cannot rush this process. If you pile the rings on top of each other, they create steam and turn into a rubbery disaster instead of getting crispy. You have to give them personal space If your air fryer basket is on the smaller side like mine used to be, definitely cook in two batches. It takes a few extra minutes, but the crunch is absolutely worth the wait.

I know I sound like a broken record, but please dry that squid thoroughly before dredging. Any hidden moisture is the enemy of a good crust. Also, these babies wait for no one The coating starts to soften the moment they cool down, so I honestly usually end up eating the first batch standing right at the kitchen counter while the second one cooks.

Serving Your Air Fryer Salt and Pepper Calamari

Presentation is everything I always scatter fresh sliced red chilis and chopped green onions right on top—it makes the dish look so vibrant. You absolutely need plenty of fresh lemon wedges on the side to squeeze over that hot, salty crust. For dipping, I usually keep it classic with a warm marinara sauce, but a garlicky aioli is honestly just as delicious if you’re feeling creamy.

Storage and Reheating Guidelines

I’ll be real with you—these crispy rings are definitely best enjoyed the second they hit the plate. But if you do manage to have leftovers (which rarely happens in my house), stash them in an airtight container in the fridge for up to two days.

When you’re ready for round two, please don’t microwave them Just pop them back into your air fryer at 350°F for 2-3 minutes to bring that delicious crunch back to life.

FAQ:

I get asked these questions all the time, mostly because cooking squid at home can feel a little intimidating at first Don’t worry, I’ve helped plenty of friends troubleshoot their batches. Here is everything you need to know to get that texture perfectly crispy.

Nutritional Values for Air Fryer Salt and Pepper Calamari

I honestly love looking at these numbers because they prove you don’t have to sacrifice flavor to eat well. Each serving comes in at roughly 185 calories with just 4g of fat, which is pretty incredible compared to the greasy deep-fried version found at restaurants.

You also get a nice protein boost of about 18g per serving Just remember that these are estimates based on the specific ingredients I grab from my pantry, so your exact numbers might vary slightly depending on the brands you use.

Rate This Recipe

I’d love to hear if this recipe became a new favorite in your house Please leave a star rating and drop a comment below to let me know how it turned out. Seeing your crispy creations on social media makes my day, so don’t forget to tag me.

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