Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce
- 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.
- Prep Time:
- Cook Time:
- Yield: Makes 5 servings (serving size: about 3/4 cup calamari and 1/4 cup sauce)
|Calories per serving:||394|
|Fat per serving:||18.8g|
|Saturated fat per serving:||3.4g|
|Monounsaturated fat per serving:||10g|
|Polyunsaturated fat per serving:||4g|
|Protein per serving:||25g|
|Carbohydrate per serving:||30g|
|Fiber per serving:||2g|
|Cholesterol per serving:||323mg|
|Iron per serving:||2mg|
|Sodium per serving:||177mg|
|Calcium per serving:||133mg|
Good to Know
This creamy sauce is just as flavorful as—but much healthier than—a traditional, mayonnaise-based tartar sauce.