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Air Fryer Calamari

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Crispy, golden calamari rings made in the air fryer with a seasoned flour-cornmeal coating. Best served immediately with marinara sauce and lemon wedges.

Ingredients

Scale
  • 1 lb squid rings (fresh or frozen, thawed and patted very dry)
  • 1 cup all-purpose flour
  • ½ cup cornmeal or cornstarch (for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 2 large eggs, beaten
  • Cooking spray (avocado oil recommended)
  • Lemon wedges, for serving
  • Marinara sauce, for dipping

Instructions

  1. Pat squid rings thoroughly dry with paper towels. For best texture, spread them on a wire rack and leave uncovered in the refrigerator for 30 minutes to air-dry.
  2. In a shallow bowl, mix together the flour, cornmeal, garlic powder, paprika, salt, black pepper, oregano, and cayenne.
  3. Dip each ring in beaten egg, letting excess drip off, then dredge in the flour-cornmeal mixture, pressing to adhere. Shake off any excess and place on a wire rack. Spray both sides generously with cooking spray.
  4. Preheat the air fryer to 400°F for 3 minutes.
  5. Working in batches, arrange rings in a single layer without crowding. Cook for 10 minutes, shaking the basket or flipping rings at the 5-minute mark.
  6. Remove when the coating is golden and crispy. Sprinkle with flaked sea salt immediately. Serve at once with marinara sauce and lemon wedges.

Notes

Don’t overcook: Squid turns rubbery quickly. Cook hot and fast — 10 minutes at 400°F max. Rubbery texture usually means overcooked, not undercooked.

Buttermilk soak: For even more tender rings, soak in buttermilk for 30 minutes before coating. Drain and pat dry before dredging.

Double-coat for extra crunch: Dip in egg → flour → egg → flour for a thicker crust.

Serve immediately: Calamari loses crispiness within minutes. You can bread the rings ahead and refrigerate, then cook in batches as needed — but don’t hold cooked calamari.

Frozen calamari: Thaw fully and dry thoroughly before coating — cooking from frozen results in too much moisture and poor texture.

Find it online: https://airfrycentral.com/air-fryer-calamari-crispy-restaurant-style-rings-at-home/