Tender and succulent calamari air-fried to crispy perfection is paired deliciously with rocket tossed in balsamic and mustard dressing. Thanks to air-frying, enjoy your usual deep-fried favourite with little to no oil and still get it crispy-licious.
Chef: Justine Schofield
Time: 40 minutes
1 tbsp Dijon mustard
2 tbsp balsamic vinegar
1 tsp honey
80ml extra virgin olive oil
4 small-medium squid, cleaned
2 egg whites
1 cup rice flour
1 bunch of large leaf rocket or 2 large handfuls of baby rocket
Lemon wedges, to serve
Salt & pepper
To make the dressing whisk mustard, vinegar, honey, salt and pepper together. Slowly drizzle the oil.
Detach the tentacles from the body of the squid and discard the insides. Remove wings and reserve. Remove thin film of skin and discard. Slice each squid into 1cm wide rings and cut the tentacles into quarters.
Whisk egg white with a pinch of salt until frothy. Add the squid and coat and then drain excess egg and place into the bowl of flour. Lightly dust each squid piece, shaking off any excess.
Set your Ultimate Fry Deluxe air fryer to 180C for 10 minutes. Sprinkle with salt.
Arrange rocket on platter and scatter squid over the top. Drizzle dressing over the top and serve with lemon wedges.