Light, crunchy rings that stay tender instead of turning to elastic bands.
Squid is either quick or slow, never in between. Eight minutes is the window; go past it and no amount of lemon will save the texture.
Total time23 min
DifficultyMedium
Ingredients
Serves 4 · tap to check off
- 400g squid rings, patted dry
- 80g semolina or fine polenta
- 2 eggs, beaten
- 1 tsp paprika and salt
- Oil spray, lemon and aioli
Method
- Dry. Pat the rings very dry, which is what stops the coating sliding off.
- Coat. Dip in egg, then toss in the seasoned semolina.
- Spray. Mist all over with oil.
- Air fry. Cook at 400°F for 8 minutes only, shaking once.
Test-kitchen tip
Semolina beats flour here. It gives a sandy, crunchy shell that holds up instead of going soft.
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