Air Fryer Calamari

Why You’ll Love This Recipe

• You get crispy calamari without deep frying
• Cooking is fast, and cleanup is simpler
• Flexible – works with fresh or thawed frozen squid
• Easy to adjust seasoning, coating style, or dipping sauces

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Calamari rings (or rings + tentacles), cleaned and patted dry
• All-purpose flour (or a mix of flour + cornstarch)
• Eggs (or milk/egg mixture)
• Breadcrumbs or panko
• Seasonings (salt, pepper, paprika, garlic powder, optional herbs)
• Cooking spray or olive oil mist
• Lemon wedges and your favorite dipping sauce for serving

Example Recipe Card

• 1 lb (≈ 450 g) calamari rings
• ½ cup flour
• 2 large eggs, beaten
• 1 cup breadcrumbs or panko
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• ¼ tsp garlic powder
• Cooking spray or olive oil for misting

Directions

1. Prepare the calamari
   • If using frozen calamari, thaw fully and drain any excess liquid.
   • Pat rings dry with paper towels. Moisture will prevent crisping.
   • If desired, lightly tenderize the rings (e.g. a gentle tap) so they cook evenly.
2. Set up the coating stations
   • Bowl 1: flour (seasoned with salt, pepper, paprika, etc.)
   • Bowl 2: beaten eggs
   • Bowl 3: breadcrumbs (or panko)
3. Coat the calamari
   • Dredge each ring in flour, shaking off excess.
   • Dip into the egg.
   • Press into breadcrumbs until evenly coated.
   • For extra crispness, you can double-coat (egg → breadcrumbs again).
4. Preheat air fryer
   Preheat your air fryer to 400 °F (≈ 200 °C) (or as high as your model allows for crisping).
5. Arrange and cook
   • Lightly spray or mist the air fryer basket or tray with cooking spray or oil.
   • Lay the coated calamari in a single layer, not overlapping (work in batches if needed).
   • Spritz the tops of the calamari lightly with oil.
   • Cook for about 4 minutes, then flip or shake the basket.
   • Spray the flipped side lightly and continue cooking for another 3–4 minutes until golden and crisp.
   • Watch closely — overcooking leads to rubbery texture.
6. Serve immediately
   Plate the calamari, squeeze fresh lemon juice over, and serve with your favorite dip (marinara, aioli, tartar sauce, etc.).

Servings and timing

• Servings: about 4 (depends on portion size)
• Prep time: ~10 minutes
• Cook time: ~7–8 minutes per batch
• Total time: ~15–20 minutes

Variations

• Light batter: Use a batter of flour + cornstarch + egg instead of dry coating
• Seasoning mix: Add smoked paprika, cayenne, Old Bay, or Italian herbs to the breadcrumbs
• Gluten-free version: Use gluten-free flour and breadcrumbs
• No-breadcrumb version: Coat with seasoned flour (plus a touch of cornstarch) for a lighter crust
• Dipping sauces: Try garlic aioli, spicy mayo, tzatziki, marinara, or lemon-butter sauce

Storage/Reheating

• Leftovers: Store in an airtight container in the refrigerator for up to 1–2 days
• Reheating: Re-crisp in the air fryer at ~360–375 °F for 2–3 minutes
• Avoid microwaving, which makes calamari soggy

FAQs

What kind of calamari should I buy?

Get clean, firm squid with white or slightly translucent flesh. You can use tubes cut into rings and optionally include tentacles.

Should the calamari be thawed before cooking?

Yes — thaw completely and dry well. Cooking from frozen tends to yield a soggy coating.

How thick should the rings be?

Aim for rings around ¼ to ½ inch in thickness so they cook through quickly without overcooking.

Why double coat sometimes?

A second coating gives extra protection and helps create a crunchier crust.

What temperature is ideal?

Around 400 °F (200 °C) works well. Some recipes lower it a bit (~380 °F) to avoid burning the coating before the inside is done.

How long should I cook each batch?

About 7–8 minutes total: ~4 minutes one side, then ~3–4 minutes after flipping.

How do I know when it’s done?

It should be golden, crisp outside and tender inside — not chewy. If the flesh looks opaque and firm but still tender, it’s done.

Can I cook a lot at once?

Don’t overcrowd. Leave space between rings so hot air can circulate. Cook in batches if your fryer is small.

Can I prepare in advance?

You can bread the calamari ahead of time and refrigerate (or briefly freeze) before cooking, but best results come from cooking soon after breading.

Conclusion

This air fryer calamari recipe gives you crispy, golden squid without the mess or excess oil of traditional frying. With a quick prep and a few minutes of cooking, you’ll get tender, flavorful rings perfect for appetizers or light meals. Play around with seasonings or dipping sauces to make it your own — and enjoy that crunch without the guilt.

Air Fryer Calamari

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Air Fryer Calamari delivers crisp, golden rings of tender squid without the excess oil of deep frying. Perfectly seasoned and air-fried in minutes, these crunchy bites make an elegant appetizer or snack with your favorite dipping sauce.

• Author: Laura
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 4 servings
• Category: Appetizer, Snack
• Method: Air Frying
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

• 1 lb (≈ 450 g) calamari rings (or rings + tentacles), cleaned and dried
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs or panko
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Cooking spray or olive oil
• Lemon wedges, for serving
• Dipping sauce (marinara, aioli, or tartar), for serving

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Instructions

1. If using frozen calamari, thaw fully and pat dry with paper towels.
2. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
3. Dredge each ring in flour, dip in egg, and coat with breadcrumbs. For extra crispness, double coat by repeating the egg and breadcrumb steps.
4. Preheat the air fryer to 400°F (200°C).
5. Lightly spray the air fryer basket with oil. Arrange the calamari in a single layer without overlapping. Spray the tops lightly with oil.
6. Air fry for 4 minutes, flip or shake the basket, then cook another 3–4 minutes until golden and crisp.
7. Serve immediately with lemon wedges and dipping sauce.

Notes

• Dry calamari thoroughly before coating to ensure a crisp finish.
• Don’t overcrowd the basket — cook in batches if needed.
• Double coating increases crunchiness.
• Serve immediately for best texture.
• Reheat leftovers in the air fryer for 2–3 minutes at 360°F (182°C).

Nutrition

• Serving Size: 1/4 recipe
• Calories: 210
• Sugar: 1g
• Sodium: 420mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 180mg