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    Home » Air fryer

    Air Fryer Calamari

    Published: May 19, 2020 · Modified: Dec 7, 2021 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    Overhead view of crunchy air fryer calamari in a bowl with lemons, parsley, and mustard dipping sauce served with white wine on the side with text overlay saying "Air Fryer Pretzel Crusted Calamari"

    I love fried calamari. If it’s on the appetizer menu, I’m pretty much guaranteed to order it. One of my favorite versions of fried calamari was a pretzel-encrusted calamari with a creamy mustard dipping sauce that I had at a local Charleston restaurant, which I tried to recreate in this recipe. Making fried calamari can be challenging, though. It can take on a tough texture if not cooked properly, and I find deep frying foods at home to be more trouble than it’s worth. Luckily, this Air Fryer Calamari recipe solves both of those problems. 

    Crunchy air fryer calamari in a bowl with lemons, parsley, and mustard dipping sauce served with white wine on the side.

    Solution #1: Marinate the Calamari

    There is a reason that fried foods are often marinated in acidic marinades before cooking. The acidity in buttermilk is a classic tenderizer. When we let the calamari marinate in buttermilk (or yogurt mixture – see below) for at least 30 minutes, it will no longer have the texture of rubber after cooking. 

    Solution #2: Air Fry the Calamari

    I’ve mentioned before, my love of my air fryer. An air fryer is really just a countertop convection oven. Hot air circulates rapidly, causing the crisping and cooking food very quickly, similar to deep frying but without all the extra oil and mess. The calamari is cooked to perfect crispiness in about 10 minutes. So now, let’s move on to the ingredients and how to make this recipe. 

    Branded Pana Pesca package of whole cleaned calamari

    Air Fryer Calamari Ingredients

    You’ll need:

    • Calamari tubes and tentacles: Calamari might sound really daunting, but it’s actually super convenient. At my local Harris Teeter, they sell pre-cleaned calamari tubes and tentacles in the frozen seafood section. All you have to do is defrost and slice. It’s easier than EZ peel shrimp. 
    • Buttermilk: If you keep some around for baking, great. I never seem to be able to use all the buttermilk before it goes bad, so I like to make mock buttermilk by stirring some plain yogurt with some milk. The yogurt has acidity just like the buttermilk and is a great tenderizer. 
    • Mini salted pretzels: This recipe uses salted pretzels as a breading and a mustard dip to give the calamari a little twist. You can substitute panko breadcrumbs if you prefer. 
    • Flour: You can use a whole grain flour or an all-purpose. They both will work great. 
    • Pepper: I used crushed red pepper in addition to black pepper because I like a little spicy kick. 
    • Light-colored oil: The lighter the oil’s color, the less likely it is to burn at high temperatures in the air fryer. You can use spray oil or brush on some light-colored oil (like light tasting olive oil, canola, or avocado). 
    • Sauce: To go with the pretzel-crust, mixing equal parts dijon mustard and mayonnaise make for a perfectly tangy and creamy sauce to dip the calamari. 
    • Toppings: Calamari would not be complete without being served with lemon slices to squeeze over or some chopped parsley for some freshness and color.
    Close up of crunchy air fryer calamari with lemons, parsley, and mustard dipping sauce

    More Air Fryer Recipes

    If you enjoyed the Air Fryer Calamari, you might also enjoy these recipes:

    • Air Fryer Chicken Schnitzel with Sweet and Sour Cabbage
    • Loaded Sweet Potato Greek Fries 
    • Air Fryer Wings with Mango BBQ Sauce
    • Air Fryer Egg Rolls with Chinese Five Spice 

     

    Overhead view of crunchy air fryer calamari in a bowl with lemons, parsley, and mustard dipping sauce served with white wine on the side.

    Air Fryer Calamari

    Melissa
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 10 minutes mins
    Course seafood
    Servings 4 appetizer-sized portions

    Ingredients
      

    • 10 ounces cleaned calamari tubes and tentacles
    • 1 ½ cup buttermilk or if you don't have buttermilk use plain yogurt and dilute with milk to make about 1 ½ cups
    • Salt and pepper as desired
    • 1 cup mini salted pretzels
    • ¾ c flour whole wheat or all-purpose
    • ¼ tsp. crushed red pepper optional
    • Light-colored oil canola, light olive, etc., for brushing or spray oil
    • Mustard sauce: dijon mustard mayonnaise
    • Lemon slices and chopped fresh parsley for topping

    Instructions
     

    • Slice calamari tubes into bite-size pieces. Also, chop any larger tentacles. Soak calamari in buttermilk or yogurt solution along with salt and pepper for at least 30 minutes in the refrigerator.  
    • Meanwhile, pulse mini pretzels and flour together in a food processor until pretzels are finely crushed, but still have some texture. Season with black pepper and red pepper flake if using. Place pretzel-flour mixture in a shallow dish. 
    • Spray air fryer basket with oil. Preheat air fryer to 360 degrees F. Drain calamari from marinade. Dip calamari into pretzel-flour mixture and roll around until completely coated. Place calamari in air fryer basket and spray or brush with oil. Air fry calamari for 10-12 minutes, turning and brushing or spraying with more oil about halfway through. 
    • While calamari cooks, mix together equal parts mustard and mayonnaise in whatever amount desired for dipping.
    • Once calamari is cooked, serve immediately with sauce, lemon slices, and parsley on top. 
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 301kcalCarbohydrates: 41gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 175mgSodium: 463mgPotassium: 413mgFiber: 2gSugar: 4gVitamin A: 264IUVitamin C: 4mgCalcium: 137mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    1. Leigh

      March 06, 2021 at 11:10 pm

      5 stars
      We love this recipe. Making it tonight for my husband’s birthday at his request.

      Reply
      • Melissa

        March 08, 2021 at 2:09 pm

        I’m so glad you both love the recipe, Leigh! Thank you for the feedback <3

        Reply

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    Hi, and welcome! 👋🏻 I’m Melissa, a RD with a Food Science degree living in Charleston, SC. I love sharing all my favorite food and cocktail recipes right here.

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