Skip to Content
icon
×
image
Air-Fried Calamari

Air-Fried Calamari

Fried calamari is a restaurant-favourite around the world. Try our lighter version done in the air-fryer. It uses only a few tablespoons of oil and takes minutes to cook.

  • icon
  • icon

You Will Need:

  • 600 g small/medium calamari tubes and tentacles, cleaned
  • 2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 3 T (45 ml) cake flour
  • 1 T (15 ml) cornflour (Maizena)
  • 2-3 T (30 - 45 ml) canola oil or olive oil
  • fresh lemon wedges, for serving
  • 600 g small/medium calamari tubes and tentacles, cleaned
  • 2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 3 T (45 ml) cake flour
  • 1 T (15 ml) cornflour (Maizena)
  • 2-3 T (30 - 45 ml) canola oil or olive oil
  • fresh lemon wedges, for serving
You will need You will need
Add flours & seasonings Add flours & seasonings
Toss to coat Toss to coat
Toss with oil Toss with oil
Arrange single layer Arrange single layer
Cooked to perfection Cooked to perfection
<<<<<<< HEAD ======= >>>>>>> staging

Method:

Preheat the air-fryer to 200 °C.

Rinse the calamari in cold water to which you have added 2 T of vinegar. Drain and put calamari in a clean drying-up cloth. Bring the 4 corners together and go outside. Swing the cloth vigorously, holding on to the 4 corners. This will force out any remaining water. 

Slice the tubes into wide rings and place the calamari in a mixing bowl.

Mix together the Seasonings, cake flour and cornflour, Toss with the calamari to coat all round.

Drizzle with oil and toss to mix briefly, then use tongs to arrange the calamari in a single layer in the basket of the air-fryer. You may need to do this in two batches 

Cook for 7 minutes, then toss and cook for another 1-2 minutes until golden brown and crispy. If you hear popping sounds it means that the calamari is ready. 

Remove from the air-fryer and serve hot with fresh lemon wedges for squeezing.

Air-Fried Calamari

Fried calamari is a restaurant-favourite around the world. Try our lighter version done in the air-fryer. It uses only a few tablespoons of oil and takes minutes to cook.

Air-Fried Calamari

You Will Need:

  • 600 g small/medium calamari tubes and tentacles, cleaned
  • 2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 3 T (45 ml) cake flour
  • 1 T (15 ml) cornflour (Maizena)
  • 2-3 T (30 - 45 ml) canola oil or olive oil
  • fresh lemon wedges, for serving

Method:

Preheat the air-fryer to 200 °C.

Rinse the calamari in cold water to which you have added 2 T of vinegar. Drain and put calamari in a clean drying-up cloth. Bring the 4 corners together and go outside. Swing the cloth vigorously, holding on to the 4 corners. This will force out any remaining water. 

Slice the tubes into wide rings and place the calamari in a mixing bowl.

Mix together the Seasonings, cake flour and cornflour, Toss with the calamari to coat all round.

Drizzle with oil and toss to mix briefly, then use tongs to arrange the calamari in a single layer in the basket of the air-fryer. You may need to do this in two batches 

Cook for 7 minutes, then toss and cook for another 1-2 minutes until golden brown and crispy. If you hear popping sounds it means that the calamari is ready. 

Remove from the air-fryer and serve hot with fresh lemon wedges for squeezing.

Basket

Your Basket is Empty