Air fryer recipe · Starters
Chilli Masala Squid Rings
Tender squid rings in a peppery coastal masala crust that stays bouncy, never rubbery.
- 13 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 85kcal
- 0.9 gprotein
- 20.2 gcarbs
- 0.4 gfat
- 1.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cleaned squid rings350 g
- Cornflour1/4 cup
- Black pepper, coarsely ground1 tsp
- Red chilli flakes1 tsp
- Ginger-garlic paste1 tbsp
- Lemon juice1 tbsp
Method
Dry the squid
Pat the squid rings really dry, as any surface water makes them steam and turn rubbery instead of crisp. A truly dry surface is the secret to a coating that crackles rather than going soft.
Season and coat
Toss the rings with the ginger-garlic paste, pepper, chilli flakes, lemon juice and salt, then dust with cornflour until lightly powdery. The thin cornflour layer forms a shell that crisps up fast.
Quick rest
Let the coated rings sit for just five minutes so the cornflour soaks up moisture into a tacky layer. Keep this rest short, since squid firms up and toughens if it sits too long in the sour lemon.
Mist generously
Spread the rings out in a single layer and spray them well with oil on all sides. Crowding traps steam and leaves them pale and soft, so cook in two batches rather than packing the basket.
Air-fry the squid
Air-fry at 200C for 11 min, shaking the basket twice so they brown evenly. Pull them out the moment they turn golden and opaque, as squid stays tender and springy only when it is not overcooked.
