Searched for calamari recipes but lacked key ingredients; found some recipes using milk, buttermilk, and baking powder. Did you know air fryer calamari can be made crispy without eggs or cornflour by creating a thick, beer-based batter that clings to the calamari, aided by a pre-dusting of plain flour?

“Experimenting with milk and beer is possible as they can be combined to create a tenderizing soak and a light batter for frying”. Got to try see and taste for myself. This is my trial and error experiment, and I don’t have enough breadcrumbs to coat. Trusting God, to help with this beer and milk combination method.

“Calamari, or squid, is a nutritious, low-calorie protein source popular in Mediterranean and Asian cuisines, often served fried, grilled, or sautéed. It’s rich in essential nutrients like vitamin B12, iron, and Omega-3 fatty acids, with a 3-ounce serving providing 13–18 grams of protein, plus choline for cognitive function and copper for iron absorption. While low in fat, it is high in dietary cholesterol; however, this does not significantly impact blood cholesterol levels for most people. Deep-frying increases unhealthy fats and calories, making grilled or air-fried preparations healthier options.”

Glad to tryout the beer and milk method, though not enough breadcrumbs. I wondered will beer and milk work with pink ling fish fillets. It’s tender, spicy flavoured, moist with a slightly tangy depth and delicious. Let’s bring out Air fryer!!!

Ingredients

250 g bought ready-scored pieces of calamari
1/4-1/2 c buttermilk
1/2 c plain flour
1/8 c breadcrumbs
1 Tbs oil
1 Tsp milk
1 Tsp baking powder
2 Tsp paprika
1 Tsp garlic powder
1/2 Tsp cayenne powder
1 c Stella Artois, extremely cold in fridge overnight or very cold 2-4 hours
Italian Seasoning
salt
black pepper
light olive oil spray for airfryer

Method

Rinse and pat calamari pieces extremely dry with paper towels to ensure the batter sticks. In a large metal bowl, stir 1 Tsp salt in 1/4 c buttermilk first. Add the calamari to buttermilk mixture, it’s not enough to cover, I add about 1/8 c more, and gently press in the calamari into buttermilk just slightly above calamari about 1 cm. Then refrigerate for 30 minutes to ensure they are tender and not rubbery.

In a large bowl, whisk together plain flour, baking powder, paprika, garlic, black pepper, a little bit more salt, and cayenne; make sure the mixture is well combined. Now add in the extremely cold Stella Artois beer, into flour mixture; whisk just until incorporated evenly into the flour until a thick, smooth batter forms (similar to pancake batter). “Do not over-mix, do not worry about flour lumps; Thinner batter = crispy, delicate crust.”

In another bowl combine breadcrumbs, 1 Tbs oil, 1 Tsp milk, Italian Seasoning, and a bit more black pepper. Prepare a large colander and set it on top of a large bowl. Bring out the calamari from fridge, sit for 10 minutes on bench top. Using a pair of food clippers, take a portion of the calamari (about 1/2 of them) shake off excess buttermilk and toss the calamari in the beer-flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander, letting excess drip off. Repeat with the rest of the calamari.

To ensure maximum crispiness in an air fryer, toss the drip off beer-flour mixture calamari into the breadcrumb mixture; gently pressing to coat the beer battered calamari in breadcrumbs oil-milk mixture To help breadcrumb coatings dry and adhere, let the breaded calamari sit on a rack for up to 30 minutes before air frying.

After 30 minutes up. Preheat air fryer to 200°C for about 5 minutes. Spray generously with oil on a lined foil baking tray that sit rightly inside the cup. Arrange in a single layer, ensuring they don’t overlap. Generously spray the top of the calamari with oil to ensure a golden crunch. Do the calamari in batches.

Bring out the cup, carefully place the baking tray inside the cup and put back the cup into the machine. Air fry for 4–5 minutes. Bring out the cup, then flip, spray with more oil, and cook for another 3–5 minutes until golden brown and crispy. Do not overcook.

Add a final sprinkle of salt and a bit more black pepper as soon as the calamari is removed from the air fryer and tray to plate while it is still hot. Serve immediately with chili sauce for me. You serve with Garlic aioli, Lemon-based sauces, Tartar Sauce, Spicy Mayo/Sriracha Mayonnaise and Chipotle Lime Sour Cream.

Notes: From all the recipes that I have searched on google

Dryness is Key: Moisture makes calamari rubbery and batter soggy. Pat them very dry before coating. Cold Beer: Use very cold beer for a lighter, crispier texture. Spray Well: Spraying with oil is necessary to achieve a golden colour in an air fryer. Do not skip this. Since you are not deep-frying, a liberal spray of oil on both sides is required to create a “fried” texture.

Always pat the calamari extremely dry before dipping into the batter to prevent the coating from slipping off. Serve immediately.  Air fry at 190°C–200°C (about 380°F–400°F) for 8–10 minutes, flipping halfway through. Using buttermilk or milk for soaking and a beer-based batter helps achieve a “pub-style” texture without deep frying.

The best beer for calamari batter is a light, crisp lager or pilsner. These beers offer high carbonation for a light, airy texture without overpowering the delicate squid flavour, and they produce a golden colour. Cold lager (e.g., Krombacher Pils, PBR, or Stella Artois) is considered the standard for a light, crispy finish. A crisp Pale Ale can be used for more flavour, but avoid heavy stouts or bitter IPAs. The beer must be ice-cold to create a light, crispy batter that stays crunchy longer. Why These Beers Work
The carbonation in lagers creates tiny bubbles, making the batter light. Alcohol in the beer evaporates faster than water, which minimizes gluten formation, ensuring the batter stays crispy rather than thick and doughy.

The best oil for air fryer, read all about it in this link: https://thefoodiephysician.com/best-oils-for-the-air-fryer/

For oven bake calamari using 2% milk and cornstarch recipe link: https://www.themediterraneandish.com/fried-calamari-recipe/

For air fryer calamari using breadcrumbs, buttermilk and egg recipe link: https://poshjournal.com/air-fryer-calamari

If the breading keeps falling off your calamari, you can chill them in the fridge for 30 minutes before air frying.

Why should you soak calamari:

Soaking calamari in buttermilk produces a tender, mild-flavoured, and moist calamari with a slightly tangy depth. The buttermilk acts as a tenderizer and removes any fishy, bitter, or metallic taste, while also serving as a binder that helps the breading adhere to the squid. It removes overpowering seafood odors and flavours, leaving a mild, clean taste. The cultured buttermilk adds a mild, pleasant acidity that balances the richness of frying. The acidity helps ensure the calamari is not rubbery or tough, keeping it tender. It acts as a binder, creating a thick, crunchy coating when fried. Soak Duration: 30 to 60 minutes in the refrigerator is optimal. Over-marinating (e.g., overnight) can make the calamari too soft or chewier. Ensure the calamari is patted dry after the soak, as excess moisture can prevent a crispy coating. Salt the buttermilk to ensure the flavour penetrates the meat.

How to Salt the Buttermilk

The Tenderizing Method: Combine about 1/2 cup of buttermilk with 1 teaspoon of kosher salt before adding the calamari. Allow it to soak for 30–60 minutes in the refrigerator. If you prefer not to add salt directly to the buttermilk, ensure you thoroughly season your flour dredge with salt, pepper, garlic powder, and paprika. After marinating, pat the calamari rings thoroughly dry with paper towels before dredging to ensure a crispy texture. Generously spray the coated calamari with olive oil or cooking spray before air frying to achieve a golden-brown finish.

Please note that cooking time will vary depending on a variety of other factors, including types of air fryers and air fryer quality. Check the doneness halfway through cooking and adjust the cooking time accordingly. Do not overcook to prevent tough calamari.

https://helenscchin.com/2025/04/06/air-fryer-beer-battered-calamari/

#helenscchinrecipes
#airfryerbrinnedfriedmashedsteamedstuffed
#seafoodlovers
#cookingforthefun
#foodiesplus