Salt and Pepper Squid
Pat the squid rings completely dry, then toss them in a bowl with the cornstarch, flour, sea salt and white pepper until evenly coated.
Ingredients
- 500 g squid, cleaned and cut into rings
- 60 g cornstarch
- 40 g plain flour
- 1.5 tsp sea salt
- 1 tsp white pepper, ground
- 2 tbsp olive oil
- 1 piece red chilli, thinly sliced
- 2 clove garlic, thinly sliced
- 2 tbsp spring onion, sliced
Steps
- Pat the squid rings completely dry, then toss them in a bowl with the cornstarch, flour, sea salt and white pepper until evenly coated.
- Shake off the excess coating and spray or brush the rings with olive oil.
- Arrange the squid in a single layer in the air fryer basket, working in two batches if needed.
- Cook at 200°C for 8–10 minutes, shaking the basket halfway, until golden and crisp.
- Add the sliced garlic, chilli and spring onion for the last minute, then toss everything together and serve hot.
