Air Fryer Calamari
Air Fryer Calamari is made with calamari rings, buttermilk, flour, and cornstarch; air fry at 400°F for 8 minutes until light, golden, and restaurant-crispy.
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Method
- 1
Soak calamari in buttermilk for 15 minutes.
- 2
Mix flour, cornstarch, garlic powder, paprika, salt, and pepper.
- 3
Remove calamari from buttermilk. Toss in the flour mixture, shaking off excess.
- 4
Spray generously with cooking spray.
- 5
Air fry at 400°F for 6-8 minutes, shaking once, until golden and crispy. Serve immediately with marinara, lemon, and Parmesan.
Pro tip. The cornstarch-flour mix is the secret to a light, crispy coating that isn't heavy or bready. Calamari needs HIGH heat and SHORT time — overcooking makes it rubbery. 6-8 minutes is the sweet spot. Serve immediately; it loses its crunch fast.
Why the air fryer wins here
- Uses a fraction of the oil of deep frying, which is how this comes in at 240 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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