Tillie Doyle
Calamari, the Italian word for squid, is a popular dish that can be cooked in an air fryer. It is a healthier alternative to deep-fried calamari, requiring less oil and resulting in a crispy texture. Preparing calamari for air frying involves cleaning, cutting, and tenderising the squid, and there are various recipes available that use different coatings and cooking times.
How do I cook calamari in the air fryer?
| Characteristics | Values |
|---|---|
| Temperature | 380-400°F |
| Time | 4-10 minutes |
| Oil | Avocado oil, olive oil, or cooking spray |
| Flour | Cornmeal, flour, or breadcrumbs |
| Egg | Optional |
| Milk | Buttermilk or regular milk |
| Breadcrumbs | Panko or regular |
| Baking soda | Optional |
| Salt | Optional |
| Cleaning | Required |
| Cutting | Cut into rings |
| Frozen | Thaw before cooking |
| Storage | Store in an airtight container for up to 4 days |
| Reheating | Reheat in an air fryer at 400°F for 3-5 minutes |
| Serving | Serve hot |
| Equipment | Air fryer |
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What You'll Learn
Air fryer calamari preparation
Ingredients
Calamari, flour, cornmeal or breadcrumbs, oil, salt, pepper, baking soda, kosher salt, water, milk, buttermilk, eggs, and panko.
Cleaning and Tenderizing the Calamari
First, clean the calamari by pulling the tentacles away and keeping them aside. Empty the inside of the mantle, extract the cartilage, and peel the squid. Take back the tentacles, cut the part of the eyes, and remove the beak that is in the centre. Continue this process until all the squid are cleaned. Rinse them and cut the squid into rings.
To tenderize the calamari, you can either soak it in milk or buttermilk, or create a brine with baking soda, kosher salt, and water. If you decide to brine the calamari, mix the baking soda, salt, and water, and soak the calamari in the solution for a few minutes. This process will help keep the calamari tender and moist when cooked.
Dipping and Coating the Calamari
Pat the calamari rings dry with paper towels to remove excess water. In a shallow bowl, add flour and season with salt and pepper. In a separate bowl, add the eggs and beat them. In another bowl, add the breadcrumbs or cornmeal. You can also use panko for an extra crispy texture.
Quickly dip the calamari rings in the flour, shaking off any excess, then dip them in the egg mixture, and finally, coat them in the breadcrumbs or cornmeal. Make sure the rings are well-coated.
Cooking the Calamari in the Air Fryer
Preheat your air fryer to 380-400°F. Lightly grease the air fryer basket with oil to prevent sticking. Place the calamari rings in a single layer, ensuring they don't overlap. Work in batches if needed.
Cook the calamari for 6-10 minutes, flipping them halfway through. Keep an eye on them to ensure they don't overcook, as this can make them rubbery. The calamari should be golden brown and crispy when finished.
Serving Suggestions
Air fryer calamari is best served hot. It can be garnished with lemon and parsley and served with marinara sauce or garlic aioli dipping sauce.
Reheating Leftovers
If you have leftover calamari, store it in an airtight container in the fridge for up to 4 days. To reheat, place the calamari in the air fryer at 400°F for 2-5 minutes, or until heated through and crispy.
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Cooking times and temperatures
The cooking time and temperature for calamari in an air fryer depend on the quantity of squid, the specific air fryer model, and the desired level of crispiness. It is important to note that calamari should not be overcooked, as it will turn rubbery.
For crispy calamari, it is recommended to cook the squid at 380-400°F for 6-12 minutes, flipping them halfway through the cooking process. The calamari is ready when it turns golden brown and crispy. If you are cooking a larger batch, it may take up to 20 minutes at 390°F.
When reheating leftover fried calamari, it is best to place them in the air fryer at 400°F for 2-5 minutes or until crunchy.
To ensure even cooking, it is important to shake the air fryer basket midway through the cooking process and work in batches to prevent the rings from overlapping or touching.
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Tenderising the calamari
To make a brine, mix together baking soda, kosher salt, and water. Soak the calamari in the brine for a brief period. This process will raise the pH on the surface of the meat, preventing the proteins from bonding excessively, which keeps the meat tender and moist when cooked.
You can also tenderise the calamari by pounding the rings gently on each side using a kitchen mallet or a heavy skillet. Be careful not to tear the flesh. Cut the calamari into rings before pounding, and ensure that they are dry by patting them with a paper towel.
After tenderising, you can prepare the calamari for cooking by coating the rings in flour, egg, and breadcrumbs. You can also use cornmeal instead of flour, which will make the calamari more fragrant and create a crust that preserves the softness of the squid.
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How to get the perfect crisp
To get the perfect crisp, there are a few key steps to follow. Firstly, ensure your calamari is dry. Pat the rings with a paper towel to remove any excess water, as this will help achieve a crispy texture. Next, prepare your breading station. You can use a variety of coatings, such as flour, cornmeal, polenta, breadcrumbs, or panko. Season your chosen coating with salt and pepper, and feel free to add other spices or herbs for extra flavour.
Now, it's time to bread the calamari. First, dip the rings in oil, milk, or egg wash, then coat them evenly in your chosen dry mixture. Make sure the rings are well-coated, and shake off any excess. Place the breaded rings in the air fryer basket in a single layer, ensuring they don't overlap. Spray the rings with a light coat of oil, avocado oil is recommended, to promote even crisping.
Set your air fryer to the desired temperature, keeping in mind that lower temperatures are better suited for achieving an even crisp without burning. Most recipes recommend cooking at around 380-400°F. Cook the calamari for 6-8 minutes, flipping them halfway through to ensure even cooking. Keep an eye on your calamari, as the exact cooking time will depend on your air fryer and the thickness of your rings. They are ready when they turn a golden brown colour and have a crispy texture.
Finally, serve your calamari hot! This dish is best enjoyed fresh out of the fryer, but if you have leftovers, you can reheat them in the air fryer at 400°F for 2-5 minutes to retain their crispness.
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Reheating calamari
Firstly, preheat your air fryer to 375-400°F. Lightly grease the air fryer basket with cooking spray or brush with a small amount of oil. It is important to use an oil with a high smoke point, such as canola oil, as olive oil has a low smoke point and may burn.
Next, place the cold calamari in the basket in a single layer, ensuring the pieces are not crowded. This is crucial, as overcrowding will cause the calamari to steam and become soggy. If you are reheating a large batch, consider using multiple foil packets of calamari.
Now, air fry for 2-3 minutes, shaking the basket halfway through. Check if the calamari has reached your desired level of crispness. If not, air fry for another 1-2 minutes.
Finally, season the calamari with salt, pepper, and lemon juice, if desired. Serve immediately and enjoy your hot, crispy calamari!
It is recommended to avoid reheating calamari more than once, as it will become tough. Additionally, reheated calamari should not be left at room temperature for more than 2 hours.
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Frequently asked questions
To cook calamari in an air fryer, you should first prepare the calamari by cleaning it and cutting it into rings. Then, coat the rings in a mixture of flour, egg, and breadcrumbs. Place the rings in the air fryer basket, ensuring they are not overlapping, and spray with oil. Cook at 380-400°F for 6-10 minutes, flipping halfway through.
To tenderize calamari, you can soak it in buttermilk or milk before cooking. Alternatively, you can make a brine with baking soda, salt, and water to tenderize and flavour the squid.
Yes, you can cook frozen calamari in the air fryer. However, it is recommended to thaw the calamari overnight in the refrigerator first to preserve the quality and ensure even cooking.
The calamari should be golden brown and crispy when finished. Be careful not to overcook the calamari, as it can become tough and chewy.
