This creamy sauce is just as flavorful as—but much healthier than—a traditional, mayonnaise-based tartar sauce.

Mark Bittman

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Kana Okada; Stylist: Phillipa Brathwaite

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Makes 5 servings (serving size: about 3/4 cup calamari and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

394 calories; fat 18.8g; saturated fat 3.4g; mono fat 10g; poly fat 4g; protein 25g; carbohydrates 30g; fiber 2g; cholesterol 323mg; iron 2mg; sodium 177mg; calcium 133mg.
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