Oh, you know that feeling? That deep, sudden craving for something perfectly crispy, golden brown, and salty, but you look at the deep fryer and just sigh? I used to feel that way all the time until I started cheating—and by cheating, I mean getting brilliant! We don’t need vats of oil anymore, folks. This recipe for Air Fryer Fried Calamari is a game-changer for Friday night appetizers. I was honestly skeptical the first time I tried to move my famous fried rings into the air fryer basket, but wow! It gives you that unbelievable crunch you expect from a seafood shack, but without feeling like you just downed half a bottle of cooking oil. Trust me, this is the crispy seafood fix you’ve been searching for!
Why This Air Fryer Fried Calamari Recipe Works (Experience & Expertise)
Honestly, making great Air Fryer Fried Calamari is all about fooling the air fryer into thinking you deep-fried these rings! If you just use flour, they come out looking pale and soft. The real magic here is the balance. We use a specific ratio of cornstarch mixed right in with the flour. That combination locks onto the moist squid like nothing else. Then, you have to treat them gently with a light coat of oil spray before they go in; that little bit of fat is essential for that deep golden color and true crispness without soaking everything.
You know, learning how ingredients interact in dry heat is half the battle. I learned so much about building structure without fat by diving deep into chemical reactions, which you can read about more here: baking tips to make you a better baker.
The Secret to Crispy Air Fryer Fried Calamari Coating
Okay, listen up, because this dry mix is what separates the crispy calamari from the sad, soft stuff. We need flour for body, sure, but the cornstarch is our MVP! Cornstarch heats up way faster and absorbs surface moisture, creating that shatteringly crisp shell we all love. Just whisk everything—flour, cornstarch, salt, pepper, paprika, and garlic powder—until it looks exactly the same color throughout. No white streaks of pure flour allowed! Press that coating firmly onto your damp calamari; we want zero bare spots!
Essential Ingredients for Perfect Air Fryer Fried Calamari
I always lay out my ingredients first; it makes the whole process feel calmer. For this recipe, you need exactly one pound of squid, and that means it needs to be properly cleaned and cut into rings that are about half an inch thick. If they are super tiny, they’ll overcook instantly, and if they’re huge, they won’t crisp up well! Make sure those rings are patted bone-dry with paper towels before they even look at the egg wash—seriously, this step is crucial for adherence.
I sometimes think about substitutions, especially when I run out of an item, and while you can definitely get clever in the kitchen, for authentic texture here, stick to the list. If you ever need advice on swapping out dairy, I found some great tips here on making buttermilk substitutions, just in case you think about switching up that egg wash!
Coating Components for Your Air Fryer Fried Calamari
This is where you build flavor and texture! You are going to whisk together one cup of regular all-purpose flour with half a cup of cornstarch. Remember what I said? Cornstarch is your crispy insurance policy. Then, add your seasonings: one teaspoon of salt, half a teaspoon of black pepper, half a teaspoon of paprika for a little color pop, and just a quarter teaspoon of garlic powder. Just whisk that dry mixture until you can’t see any clumps or streaks of white flour anywhere. It needs to be homogenous, my friend!
Preparing the Squid and Wet Dip
For the wet part, keep it simple. Two large eggs, beaten lightly until the yolks and whites are just combined—we don’t want to whip air into them, just combine them thoroughly. So, you’ll have your dry dredging station, your shallow bowl of egg, and your dry squid waiting patiently. If the coating starts getting a little clumpy after you run a batch through, don’t panic! Just give the egg a quick whisk and shake off any extra flour from the calamari before it goes into the egg. That light shaking ensures you get that perfect, non-gloppy adhesion every single time.
Step-by-Step Instructions for Air Fryer Fried Calamari
Alright, now that we have our beautiful coating mix ready and our squid patted dry, this goes super fast! I really recommend putting on some fun music while you do this because you’ll be working quickly once you start dipping. Remember, keeping things separate and clean is half the battle here so you don’t end up dunking your hands in the dry mix after touching the raw seafood!
Preparing the Dry and Wet Stations
First things first, make sure that dry mixture—your flour, cornstarch, and seasonings—is in a medium bowl and whisked like crazy. It needs to be totally uniform so every ring gets the same seasoning level. Next, get your two large eggs into a separate, shallow dish. You want wide, shallow dishes so you can easily maneuver those little squid rings without making a mess. If you want that extra, extra crunch I mentioned, this is also a good time to decide if you’re doing the double-dip—flour, egg, then back into the flour for a second coating!
Coating and Preheating for Air Fryer Fried Calamari
Now for the rhythm! Take your dried calamari rings and dip them one by one into the egg wash, letting any major excess drip right back into the bowl. Then immediately transfer them to the flour mixture. You have to press the coating gently onto the rings to make sure they are drowned in that coating! As soon as you have about half your rings coated, that’s when you hit the power on your air fryer. We need it screaming hot, set right to 380°F (or 195°C). Don’t try to cook until the fryer is preheated; the heat ensures that dry coating starts crisping immediately. You can check out my instructions for cooking cod in the air fryer; the preheat rule is just as important there!
Air Frying for Ultimate Crispiness
Grab your basket, give it a good, light spray with that oil-based cooking spray—don’t skip this or they will stick! Arrange your coated calamari in a single layer. I cannot stress this enough: do not overcrowd the basket! If they pile up, you steam them, and steamed calamari is sad calamari. Work in batches if you have to. Once the first batch is nestled in, spray the tops lightly again—this is your ticket to golden brown perfection. Pop them in and set the timer for 8 to 10 minutes total. You must flip them gently halfway through the cooking time, and make sure to spray the tops again right before you flip them back in!
Tips for Success with Your Air Fryer Fried Calamari
Look, I know air frying feels like magic, but when it comes to seafood, you have to respect the clock! Getting it just right is the difference between a tender, crispy bite and something that tastes like rubber. We’re working with delicate squid here, not a hardy potato wedge, so timing is everything. If you’re nervous about hitting that perfect sweet spot, just keep your eye on the basket after about the 7-minute mark. A little bit of color development tells you you’re close!
Avoiding Overcooking the Calamari Rings
The biggest mistake I see people make with seafood in the air fryer is getting too greedy on the timing. Remember, we are going for 8 to 10 minutes total. If you push past 10 minutes, that beautiful moisture trapped inside those rings evaporates, and suddenly your calamari is tough and chewy. You want to look for a deep, satisfying golden-brown color—not light blonde, but actively golden. When you flip them halfway through, check the ones in the center first; they usually cook faster because the hot air swirls around them more aggressively.
If they look done but you’re worried they aren’t quite crispy enough, pull them out for just 60 seconds. That little blast of heat often shocks the outer coating into peak crispness without overcooking the squid underneath. It takes practice, but trust me, once you nail that 9-minute mark, you’ll feel like a total kitchen genius!
Serving Suggestions for Air Fryer Fried Calamari
You didn’t think we were just going to eat these glorious, crispy rings plain, did you? Heck no! The whole point of making something this delicious in under 25 minutes is to get it to the table fast, usually with a dipping sauce ready to go. My absolute must-have is a big squeeze of fresh lemon juice right over the top of the pile as soon as they come out of the air fryer. That bright acid just cuts through the richness of the coating perfectly.
Of course, you technically need a sauce, or two! You could go the classic route and serve them with some good, thick marinara sauce. If you’re feeling ambitious, or maybe just want to make the appetizer feel like a whole event, I have the best recipe for a homemade marinara sauce that works wonders for dipping. You can find my notes on making the absolute best homemade marinara sauce recipe right here.
But beyond the expected, I like to mix up the texture situation. A little side of aioli, maybe one flavored with chipotle peppers if you want a tiny bit of heat, is amazing. Or, for a really fresh flavor pop, try a creamy tartar sauce mixed with capers and finely chopped fresh dill. Honestly, anything that feels cool and tangy really complements the hot, salty crispiness of the Air Fryer Fried Calamari. Don’t forget the lemon wedges, though—seriously, they are non-negotiable accompaniment!
Storage and Reheating Instructions for Air Fryer Fried Calamari
Now, does anyone here actually have leftover Air Fryer Fried Calamari? Because if you do, high-five! That means you made enough for a crowd, or you’re just super disciplined! But if you do end up with a few rings spared for lunch the next day, you absolutely cannot just throw them in the microwave. I learned that lesson the hard way years ago—microwaving fried food equals instant rubber bands, and nobody wants that sad, steamy texture.
The fridge is fine for storage, but only for maybe a day or two, tops. Put whatever leftovers you have into an airtight container, but here’s a little trick: place a paper towel on the bottom of the container first. That paper towel will catch any early moisture trying to make your crispy coating soggy overnight. Seal it up tight, and stick it in the cold section.
When you’re ready for round two, we are heading straight back to flavor town, which means the air fryer again! That amazing gadget brings texture back like magic. Set your air fryer to go a little hotter this time—maybe 400°F (200°C)—because we need to shock that exterior back into crispness fast before the inside gets warm and chewy. You only need about 3 to 5 minutes total. Don’t spray them with extra oil this time; we just need to heat them through and revitalize that amazing coating we worked so hard on earlier. Pull them out the second they start sizzling again, and they’ll be just as perfect as when they came out the first time!
Frequently Asked Questions About Air Fryer Fried Calamari
It’s funny how once you nail a recipe like this, people instantly start asking how to bend the rules sideways! That’s totally okay; I’m here for you! We definitely want to make sure you’re getting the best results possible, whether you’re experimenting with other air-fried snacks, like these amazing air fryer garlic herb yucca fries, or sticking strictly to these squid rings. Here are the top questions I always get asked about making the best crispy seafood without the deep fryer.
Can I use frozen calamari for this Air Fryer Fried Calamari recipe?
Oh, I totally get having a bag of frozen calamari lurking in the deep freeze for emergencies! Yes, you absolutely can use it, but you cannot skip these two critical steps. First, you must thaw the rings completely, usually overnight in the fridge, and then pat them *aggressively* dry afterward. I mean press down hard with paper towels until they stop coming away damp. Frozen squid releases a surprising amount of water when it thaws, and if you don’t remove that surface moisture, your coating is going to steam right off, leaving you with sad, pale rings. Once they are dry, follow the recipe exactly.
What is the best oil spray to use in the air fryer?
This choice matters way more than you think, especially if you’re dealing with delicate coatings like we have here for our Air Fryer Fried Calamari. You want an oil spray that has a high smoke point because that air fryer gets hot fast! I always reach for avocado oil spray or canola oil spray. Throwing cheap, low-quality oil in there can cause it to burn before the food is cooked, which tastes awful and leaves gunk in your basket. If you are buying aerosol sprays, make sure they are specifically formulated for air fryers, or better yet, buy a refillable mister bottle and fill it yourself with a high-quality, neutral oil!
Why did my Air Fryer Fried Calamari coating feel soggy instead of crispy?
This is usually a combination of two easy-to-fix issues! Most often, it means you either sprayed the tops too lightly with oil, or you overcrowded the basket. If you crowd them, the hot air can’t circulate properly, and that trapped warm air turns into steam before the coating has a chance to set and crisp up. Next time, be very generous with the cooking spray on top—don’t be shy!—and cook in smaller batches if you have to. It takes an extra five minutes, but the reward is worth it!
Estimated Nutritional Information for Air Fryer Fried Calamari
I always feel a little bit better about eating appetizers when I know roughly what I’m getting into, especially since this Air Fryer Fried Calamari uses way less fat than the old-school version! Now, take these numbers with a shaker of salt—literally! These values are estimates based on exactly the ingredients listed in the recipe, and they assume you are serving for two people, which means these numbers reflect just half of the total recipe yield.
If you’re counting macros or watching your sodium intake, this really helps map out your snack plan. Because we skip the deep-fryer oil bath, the fat content here is dramatically lower than traditional versions, which I just love because it means I can make this more often!
Here is what you can typically expect for one serving:
- Calories: 350
- Protein: 32 grams (That’s a great return for an appetizer!)
- Fat: 5 grams (Mostly unsaturated, which is good news!)
- Saturated Fat: 1 gram
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Sodium: 550 mg
- Cholesterol: 250 mg
It’s pretty neat to see the numbers stack up like this, isn’t it? You get a decent amount of protein from that squid, and significantly less saturated fat than if we had gone the diner route. It’s a win-win for satisfying that crispy craving!
Share Your Crispy Air Fryer Fried Calamari Creations
I genuinely cannot wait to hear what you think once you get a batch of this Air Fryer Fried Calamari done! Seriously, the best part of sharing these recipes is seeing them appear in your homes. Did you go with the lemon wedges, or did you whip up that homemade marinara I mentioned? Did you try the double-dip trick, and if so, was it worth the extra 30 seconds of work?
Please, please, please come back here and leave me a rating! Five stars if you loved that crispy, fast seafood fix, or let me know if you ran into any hiccups. Your feedback helps me make sure this recipe is as perfect for everyone else as it is for me.
And if you took a gorgeous picture—and I know you did, because this stuff looks restaurant-quality—snap a photo and tag me on social media! I love seeing those golden rings piled high, ready to be devoured. You can always reach out directly through my contact page here if you have detailed questions about your process: Let me know how it went! Happy air frying, everyone!
Air Fryer Fried Calamari
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A recipe for making crispy calamari using an air fryer instead of deep frying.
Ingredients
- 1 pound squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- Cooking spray (oil-based)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder.
- Place the eggs in a separate shallow bowl.
- Dip the calamari rings first into the egg mixture, letting excess drip off.
- Dredge the calamari thoroughly in the flour mixture, pressing lightly to coat.
- Preheat your air fryer to 380°F (195°C).
- Lightly spray the air fryer basket with cooking spray.
- Arrange the coated calamari in a single layer in the air fryer basket, working in batches if necessary. Do not overcrowd the basket.
- Spray the tops of the calamari lightly with cooking spray.
- Air fry for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
- Remove from the air fryer and serve immediately.
Notes
- Serve with lemon wedges or marinara sauce for dipping.
- For extra crispiness, you can double-dip the calamari: coat in flour, dip in egg, coat in flour again.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 2
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
- Cholesterol: 250
Keywords: air fryer, calamari, squid, fried seafood, crispy, appetizer