Salt and pepper squid is a takeaway favourite — tender squid in a crisp, peppery coating. The air fryer crisps it with just a spray of oil, and the trick is not overcooking the squid. Here's how.
Key takeaways
Q: How do you make salt and pepper squid in an air fryer?
A: Coat squid rings in seasoned cornflour, spray with oil, and air fry at 200°C (400°F) for 8–10 minutes.
Q: How do you keep squid tender?
A: Cook it fast and hot — overcooking makes it rubbery.
The method
Pat squid rings dry and toss in cornflour seasoned with white pepper, five-spice and salt. Spray with oil and air fry in a single layer until crisp and golden — don't overcook, as squid turns rubbery quickly. Toss with stir-fried chilli, garlic and spring onion for the full salt-and-pepper flavour.
The recipe
Air Fryer Salt and Pepper Squid
Ingredients
- 300g squid rings
- 3 tbsp cornflour
- White pepper, five-spice, salt
- Chilli, garlic, spring onion
Method
- Pat squid dry; toss in seasoned cornflour.
- Spray with oil; single layer.
- Air fry at 200°C for 8–10 minutes.
- Toss with chilli, garlic and spring onion.
Tips
- Pat the squid dry so the coating sticks.
- Don't overcook — squid toughens fast.
- White pepper is key to the flavour.
Frequently asked questions
How do you make salt and pepper squid in an air fryer?
Toss squid rings in seasoned cornflour, spray with oil, and air fry at 200°C for 8–10 minutes, then toss with stir-fried chilli, garlic and spring onion.
How do you stop squid going rubbery?
Cook it fast and hot and don't overcook it — squid turns tough and rubbery if left too long, so pull it as soon as it's crisp.
Can you use frozen squid?
Yes — defrost and pat it very dry first so the coating clings and it crisps rather than steams.