Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce

Photo: Kana Okada


Makes 5 servings (serving size: about 3/4 cup calamari and 1/4 cup sauce)

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 394
Fat 18.8 g
Satfat 3.4 g
Monofat 10 g
Polyfat 4 g
Protein 25 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 323 mg
Iron 2 mg
Sodium 177 mg
Calcium 133 mg


8 ounces plain yogurt
1 teaspoon minced garlic
1 teaspoon chili powder
3/4 teaspoon black pepper, divided
1 tablespoon freshly squeezed lime juice
1 1/2 pounds cleaned squid
4-5 cups tortilla chips (about 6-8 ounces)
3 tablespoons olive oil, divided
Fresh greens (such as mâche) and lemon wedges for serving


1. Combine the yogurt with garlic, chili powder, 1/4 teaspoon pepper, and lime juice; cover and refrigerate.

2. Separate the squids' tentacles from their bodies (if that has not been done already); slice the bodies into 1/2-inch rings, and cut the tentacles in half if they're large. Rinse squid well, and drain.

3. Put the tortilla chips in a food processor; pulse a few times, then let food processor run until tortilla chips are finely ground. Transfer crumbs to a plate, and combine with remaining 1/2 teaspoon pepper.

4. Put 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is hot, dredge squid lightly in the crumbs, tapping to remove excess; add to skillet without crowding. (You may have to work in batches, using remaining 1 tablespoon oil.) Cook, turning once, until the squid is firm, lightly browned, and opaque within (cut into a piece to check; about 3-4 minutes per batch). Drain on paper towels, and serve immediately with yogurt sauce, lemon wedges, and greens.

Mark Bittman,


July 2011
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