Crispy Fried Calamari (Gluten-Free, Paleo) Air Fryer is one of those dishes I thought I had to give up after quitting gluten. But, nope. You can actually make it easy-peasy at home. No more rubbery disaster or guilt trips about flour or oil. If you’ve tried making fried seafood and totally ruined it (let’s be honest, some of us have), I get it. Let’s fix it together and turn that kitchen fail into that “wow, I did this?!” moment right in your own kitchen.
The easiest homemade crispy calamari!
Forget what you’ve seen at sports bars or fancy seaside joints. Homemade crispy calamari is way easier than you think. Like, way less intimidating once you actually give it a go. I used to think you needed industrial fryers or secret family recipes. Truth is, all you need is fresh (or at least not ancient) calamari, a solid gluten-free flour blend, eggs, and an air fryer.
Here’s where it gets weirdly magical, though. The air fryer does most of the work. No buckets of oil or hands stinking of burnt seafood. The breading actually gets crispy without the mess, and cleanup is (honestly) a breeze. I’m not even joking, my kitchen feels like it belongs to someone mildly responsible after I finish.
I remember burning my first batch because I tried to “wing it.” Rookie error. Don’t skip patting your calamari dry before dipping it in eggs and flour. I swear, it’s the difference between “greasy sponge” and “five-star restaurant.”
“So crispy! I never believed I could eat crunchy calamari at home until I tried this—my gluten-free friends loved it even more than the regular stuff!” — Jodi S.
What is Calamari?
So, calamari isn’t just a word fancy chefs use to justify that price. Calamari is literally squid. (Squid, you say? Yep.) Don’t freak out. Once it’s cleaned and cut—honestly, the fishmonger at your grocery store will usually do this if you ask nice—calamari is actually super mild and not weirdly chewy.
If you’re lucky enough to find fresh calamari, snag it. Frozen works, too, but I wouldn’t bother thawing it too far ahead of time. The whole “fishy” smell happens when you let it lounge on your counter too long. Honestly, you’d never know it’s squid if I didn’t tell you. The flavor is subtle, and once fried up crispy, most folks just call it “delicious snack.”
Folks in the Mediterranean have done this for centuries. It’s a classic for a reason. Every time I serve it, someone who says “I don’t like seafood” ends up eating their words (and the calamari).
How do you tenderize calamari without milk?
The classic move is soaking in milk, but a lot of us want to dodge dairy (or just don’t have milk in the fridge—oops). No sweat. There are a couple of tricks that work even better, in my opinion.
First up, use a splash of lemon juice. Toss your calamari rings with juice and a sprinkle of salt, let it hang out for ten minutes. The acid helps break down that tough texture that sometimes sneaks in. I’ve found this works amazingly well, and you don’t get a dairy aftertaste.
Another wild idea? Massage your squid. Sounds a bit odd, but just gently rub the rings with your fingers under cold water to release some of the toughness. Don’t skip rinsing. You want to remove any gooey stuff—that’s what turns rubbery, not the squid itself. When in doubt, very quick cooking (like in the air fryer) keeps things tender too. Trust me, long cooking is where you get “chewy tire” results.
The trick to crispy air fryer calamari
So, you want that perfect crunch, right? I’ve lost count of the times I messed this up by making things too thick or using the wrong flour. Here’s what works: use a super light gluten-free flour. Almond flour or arrowroot does the trick. Okay, and don’t cake it on—less is more.
Eggs matter. Dip each ring in beaten egg so the flour/starch mix sticks to the calamari, then give each a gentle shake before the basket goes in the air fryer. Space them out! Don’t pile everything in. Too crowded equals soggy. I do mine in batches (which, sure, is annoying, but so is limp, sad calamari).
Big tip: hit it with just a drizzle (not a shower) of high-temp oil spray right before cooking. That’s your secret move for a golden finish. And the timing—keep it short. Around 8 minutes at 400F. Open the basket halfway, give it a shake, say a little prayer if you’re nervous, then finish ‘em off until they’re crispy.
What to serve with fried calamari
Let’s be real. Crispy fried calamari doesn’t need much, but when you want to be fancy (or just treat yourself), these ideas make it next-level:
- Fresh lemon wedges—seriously, so much better with a lemon squeeze
- Zippy aioli or garlicky mayo for dipping, don’t even think about skipping
- A simple salad, because balance is important (wink)
- Little bowl of spicy tomato sauce if you’re feeling extra
My move is to go wild with the dips and keep the calamari itself simple. Let it be the main character. Also, if you’ve got people coming over? Serve in paper cones or a big platter. Looks cool, feels festive. I mean, maybe that’s just me, but food tastes better when it’s kinda fun.
Common Questions
Is calamari always gluten-free and paleo?
Not if you order it out. Most restaurants coat their calamari in regular flour. Making it at home lets you keep it gluten-free and paleo no problem.
Where do I buy good calamari?
Check the seafood counter at your grocery store or any good fish market. Ask if they’ll clean it for you—that saves so much time (and mess).
How long does crispy fried calamari (gluten-free, paleo) stay crunchy?
Best eaten fresh, honestly. It can get a bit soggy after a couple of hours unless you re-crisp it in the air fryer for a few minutes.
Can I prep it ahead?
You can slice and prep the calamari in advance, but save breading and frying until right before serving.
Does it really taste as good as the regular version?
Yes! I’d argue, it tastes better because you skip the weird oil aftertaste and you get that fresh, clean flavor.
Get Crispy, Be Happy
If you’ve read this far, you’re basically ready to crush it in the kitchen and fool your friends into thinking you’ve been sneaking cooking classes on the side. While there are restaurant versions all over, nothing beats making your own Crispy Fried Calamari (Gluten-Free, Paleo) Air Fryer batch at home. Want even more inspiration? Check out these killer guides at Crispy Fried Calamari (Gluten-Free, Paleo) – Air Fryer or Stovetop or the always useful Perfect Crispy Calamari {gluten free | air fryer } – Unbound Wellness. You got this—give it a try, brag about it, and don’t forget to let me know how it turns out.
Crispy Fried Calamari
Ingredients
Calamari Preparation
- 1 pound calamari, cleaned and cut into rings Fresh or frozen, ensure properly cleaned
- 1 tablespoon lemon juice Helps tenderize the calamari
- 1 teaspoon salt For seasoning
Breading Ingredients
- 3/4 cup gluten-free flour blend Use light flour such as almond flour or arrowroot
- 2 large eggs, beaten To help the flour adhere
- as needed spray high-temp oil spray A light drizzle before cooking
Instructions
Preparation
- Pat the calamari rings dry with a paper towel.
- Toss the calamari rings with lemon juice and salt, and let sit for 10 minutes to tenderize.
Breading
- Dip each calamari ring in the beaten egg, allowing excess to drip off.
- Coat the ring lightly with the gluten-free flour blend, shaking off any excess.
Frying
- Preheat the air fryer to 400°F (200°C).
- Arrange the breaded calamari in a single layer in the air fryer basket. Do not overcrowd.
- Spray lightly with oil spray, then cook for about 4 minutes.
- Shake the basket and continue to cook for an additional 4 minutes or until golden and crispy.
Serving
- Serve hot with lemon wedges and your choice of dipping sauces like garlic mayo or spicy tomato sauce.
