Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce
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Amount per serving
- Calories: 394
- Fat: 18.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 10g
- Polyunsaturated fat: 4g
- Protein: 25g
- Carbohydrate: 30g
- Fiber: 2g
- Cholesterol: 323mg
- Iron: 2mg
- Sodium: 177mg
- Calcium: 133mg
- 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.
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