Low Sodium Air Fryer Calamari

Total time51 min

Prep time20 min

Cook time16 min

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Ingredients

4 servings

For the calamari

1 lb squid, cleaned, bodies cut into ½-inch rings, tentacles halved if large
½ cup buttermilk
saco Buttermilk Blend Cultured For Cooking And Baking - 12 Oz Frontier Buttermilk Blend Saco Buttermilk Dry Milk 16 - 16 Oz Friendship - BUTTERMILK Knudsen Cultured 2% Reduced Fat Buttermilk - 1 Quart
See all
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the coating

1 cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
¼ cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp black pepper
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
olive oil spray

For serving

1 cup marinara sauce, warmed
1 lemon, cut into wedges
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the squid rings and tentacles with the buttermilk and 1/2 tsp kosher salt in a medium bowl. Let soak for 15 minutes at room temperature — this tenderizes the squid and helps the coating adhere.
2
Whisk together the panko, flour, garlic powder, smoked paprika, onion powder, black pepper, and remaining 1/2 tsp kosher salt in a shallow bowl until evenly combined.

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