Salt and Pepper Squid
Peppery, crisp-coated rings without a pan of hot oil.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Squid has a famous rule: cook it for two minutes or thirty, nothing in between. The air fryer keeps you firmly in the two minute camp. A cornflour and semolina coating does the crisping work, and the white pepper is what makes it taste like the takeaway version rather than just fried seafood.
Instructions
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1
Pat the squid rings as dry as you can get them with paper towel. Any surface water turns the coating to paste.
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2
Mix the cornflour, semolina, both peppers, salt and five spice in a bowl. The semolina is what gives the sandy, brittle texture.
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3
Whisk the egg white until just loose and frothy. Toss the squid through it, lift each ring out letting the excess drip off, then turn it in the flour mix until evenly coated.
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4
Spread the rings on a plate and spray both sides with oil. A dry coating in an air fryer stays powdery and white, so do not skip this.
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5
Preheat to 200°C / 400°F for 3 minutes. Lay the rings in a single layer, not touching. Cook in two batches rather than crowding.
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6
Air fry for 6 to 8 minutes, shaking at 4 minutes, until pale gold and crisp. Toss immediately with the spring onion and chilli and eat straight away.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Six to eight minutes is the ceiling, not a suggestion. Squid goes from tender to rubber bands fast, and no coating hides it.
- Frozen squid is fine and often better, since freezing tenderises it. Thaw it fully and dry it very well.
🔀 Make it your own
- Add ½ teaspoon of chilli powder to the coating for a hotter version.
- The same coating and timing works for raw prawns, which need 5 to 6 minutes.
📦 Storing & reheating
Eat immediately. This is not a leftovers dish: the coating softens within the hour and reheating makes the squid tough.
❓ Frequently asked
How long does squid take in an air fryer?
6 to 8 minutes at 200°C / 400°F. Squid turns rubbery if it goes much beyond that, so check at 6 minutes and pull it as soon as the coating is gold.
Why is my air fryer coating still white and powdery?
Because it was never sprayed with oil. Dry flour has nothing to fry in, so it just bakes. A light oil spray on both sides is what turns it golden and crisp.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
