Air fryer recipe · Starters
Masala Squid Rings
Tender calamari rings in a crackly spiced semolina crust, ready in a flash.
- 30 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 140kcal
- 4.3 gprotein
- 29.1 gcarbs
- 0.5 gfat
- 1.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cleaned squid, sliced into rings300 g
- Semolina (rava)4 tbsp
- Rice flour2 tbsp
- Red chilli & pepper1.5 tsp
- Ginger-garlic paste1 tbsp
- Lemon juice1 tbsp
Method
Tenderise the squid
Pat the rings dry and toss them with the lemon juice, salt and ginger-garlic paste until evenly coated. A short 10-minute rest keeps the squid tender and stops it turning chewy in the heat.
Mix the crunchy coat
Combine the semolina, rice flour, chilli and pepper on a wide plate and mix them evenly. This grainy blend is what gives the rings their shatter-crisp, sandy surface instead of a soft coating.
Dredge each ring
Press the marinated rings into the semolina mix so they are fully cloaked on both sides. Shake off the loose excess so stray crumbs do not burn in the basket.
Mist generously
Spray the coated rings well with oil, since squid releases very little fat of its own. Arrange them flat with space between so they crisp rather than steam.
Air-fry quick and hot
Air-fry at 200C for 8 min, shaking once halfway through. Squid cooks fast, so pull the rings out the moment the crust turns golden and they are opaque and cooked right through, to keep them tender.
