📝 About This Recipe
Transport yourself to the sun-drenched shores of the Mediterranean with this lighter, air-fried take on a classic coastal favorite. By using the air fryer, we achieve that quintessential shatter-crisp coating and tender interior without the heavy grease of traditional deep-frying. Infused with a hint of smoked paprika and served alongside a velvety homemade aioli, this dish is a masterclass in balancing texture and bright, oceanic flavors.
🥗 Ingredients
The Seafood
- 1 pound Fresh Squid (Calamari) (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1/2 cup Buttermilk (to tenderize the squid)
The Crispy Coating
- 1/2 cup All-purpose Flour
- 1/4 cup Cornstarch (for extra crunch)
- 2 tablespoons Yellow Cornmeal (adds a lovely texture and color)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 bottle Olive Oil Spray (high-quality, non-aerosol if possible)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (use a high-quality brand)
- 1 clove Garlic (grated or finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest
- 1 pinch Cayenne Pepper (for a subtle kick)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Rinse the cleaned calamari rings and tentacles under cold water. Pat them thoroughly dry with paper towels; removing excess moisture is the secret to a crispy coating.
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2
In a medium bowl, combine the calamari and buttermilk. Let them soak for 15-20 minutes in the refrigerator. The acidity in the buttermilk helps tenderize the protein.
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3
While the squid is soaking, prepare the aioli. In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, and a pinch of cayenne. Cover and refrigerate until serving.
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4
In a large shallow dish or a gallon-sized Ziploc bag, whisk together the flour, cornstarch, cornmeal, paprika, garlic powder, oregano, salt, and pepper.
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot basket is essential for an immediate sear.
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6
Working in batches, remove a handful of calamari from the buttermilk, letting the excess drip off, and toss them into the flour mixture.
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7
Shake the calamari in the flour mixture until every nook and cranny is well-coated. Tap off any excess flour vigorously; you want a light, even dusting, not a thick paste.
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8
Lightly spray the air fryer basket with olive oil. Arrange the calamari in a single layer, ensuring they are not touching or overlapping. You will need to cook in 2 or 3 batches.
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9
Generously spray the tops of the calamari with the olive oil spray. Ensure there are no visible dry flour spots, as these will remain powdery after cooking.
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10
Air fry at 400°F for 4 minutes. Open the basket and give it a good shake, or use tongs to flip the rings.
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11
Spray any remaining dry spots with oil and cook for another 3-4 minutes until the calamari is golden brown and crispy.
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12
Immediately transfer the hot calamari to a serving platter and sprinkle with a tiny pinch of extra salt while the oil is still warm.
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13
Repeat the process with the remaining batches. Garnish with fresh parsley and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Dry your squid twice; once before the buttermilk and once by shaking off the flour—moisture is the enemy of crunch. Do not overcrowd the basket; air needs to circulate around each ring to crisp it up properly. Use a high-smoke point oil spray like avocado or light olive oil to avoid a bitter burnt taste. If the calamari looks 'chalky' or white during cooking, hit those spots with another quick spray of oil. Serve immediately! Air-fried seafood is best enjoyed within minutes of leaving the heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Greek Assyrtiko. Serve as an appetizer alongside a vibrant Greek salad with feta and olives. Offer a side of warm marinara sauce for those who prefer a traditional Italian dipping experience. Arrange on a platter with air-fried zucchini sticks for a 'Fritto Misto' style feast. Enjoy with a cold craft pilsner for a casual pub-style snack.