Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce

Ingredients

• 0.8 teaspoon pepper black divided
• 1 teaspoon chili powder 
• 1 teaspoon garlic minced
• 5 servings greens and lemon wedges fresh for serving (such as mâche)
• 1 tablespoon juice of lime freshly squeezed
• 3 tablespoons olive oil divided
• 8 ounces yogurt plain
• 1.5 pounds squid rings cleaned
• 6 ounces tortilla chips 

Equipment

• food processor
• frying pan
• paper towels

Directions

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.
4. Transfer crumbs to a plate, and combine with remaining 1/2 teaspoon pepper.
5. 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).
6. Drain on paper towels, and serve immediately with yogurt sauce, lemon wedges, and greens.