Air Fryer Recipe
Salt and Pepper Squid
Salt and pepper squid is a classic dish that offers a crispy texture and bold flavors, perfect for air frying.
Ingredients
- 500g fresh squid, cleaned and cut into rings
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 cup plain flour
- 1/2 cup cornflour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
- 1-2 fresh chillies, finely sliced (optional, for garnish)
- Fresh coriander leaves (optional, for garnish)
- Lime wedges for serving
Method
- Ensure the squid is thoroughly cleaned and pat dry with paper towels.
- In a large bowl, combine salt, black pepper, garlic powder, and onion powder.
- In another bowl, mix plain flour and cornflour. Coat the squid rings in the flour mixture.
- Preheat the air fryer to 200°C.
- Lightly spray or brush the air fryer basket with vegetable oil. Arrange squid rings in a single layer and air fry for 8-10 minutes, shaking halfway through.
- Garnish with chillies and coriander leaves, and serve with lime wedges.
Why this works in an air fryer
Squid toughens when held too long at high heat, so the air fryer’s fast convection sets the flour-cornflour coating before the rings overcook. Patting dry is crucial: surface moisture turns the starch to paste, while a light oil film helps heat transfer and browning without deep-frying.
Equipment notes
Assumes a 5–6 litre basket holding about half the squid in one layer; smaller baskets need batches. In a single-drawer model, keep rings towards the hotter outer edges and shake well; in a dual-zone fryer, split evenly between drawers and check 1–2 minutes early as the thinner load cooks faster.
Common pitfalls
- Coating looks dusty and pale at minute 8? There is too little oil on the starch; mist or brush very lightly with oil and cook for another 1–2 minutes.
- Rings are rubbery with a browned crust? They have gone past the short tender window; next batch cut to 6–7 minutes and use similar-sized rings so they finish together.
- Flour is gummy or peeling off? The squid was too wet or sat too long after coating; pat dry harder, coat just before frying, and shake off excess flour.
- Patchy browning with soft undersides? The basket is overcrowded or rings are overlapping; cook in a single layer and shake or turn halfway so convection reaches both sides.
Variations & substitutions
- Use white pepper or Sichuan pepper in place of some black pepper for a sharper, more aromatic finish; the cooking time stays the same but the seasoning can taste saltier, so adjust cautiously.
- Swap plain flour for rice flour for a lighter, crisper shell; it browns a little less, so rely on texture rather than deep colour to judge doneness.
- Add a pinch of Chinese five-spice or smoked paprika to the flour mix; spices can darken quickly in hot air, so check from 7 minutes.
- Use frozen squid rings if fully defrosted and dried very thoroughly; any remaining ice or purge will make the coating steam rather than crisp.
Storage & reheating
Keep leftovers chilled for up to 1 day and reheat in a single layer at 180°C for 3–4 minutes in the air fryer, stopping as soon as hot to avoid making the squid rubbery.
Nutrition
Calories: 250
