Calamares Atacados por Piranas Bidimensionales

Fried Squid with Tomatillo Salsa

Preparation info

  • Serves


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About

This was one of my favorite of Jimmy Schmidt’s fancifully named dishes at the original Denver Rattlesnake Club.


  • 6 ripe tomatillos, husked, rinsed, peeled, and diced
  • 3 or 4 scallions, trimmed and minced
  • 2 or 3 parsley sprigs, minced
  • Juice of 2 limes
  • teaspoons salt
  • 6 tablespoons extra-virgin olive oil
  • Tabasco sauce
  • Corn or canola oil
  • cups flour
  • ½ cup dried red pepper flakes
  • 3 large eggs, lightly beaten
  • cups whole milk
  • 6 whole squid with bodies 4 to 6 inches in length, cleaned and with tentacles discarded
  • freshly ground black pepper
  • 1 large bunch watercress or mizuna greens, washed and dried
  • Salsa


Combine tomatillos, half the scallions, parsley, lime juice, and half the salt in a small bowl. Stir in olive oil and add Tabasco sauce to taste. Set aside.

Fill a deep skillet or Dutch oven with corn or canola oil to a depth of about 3 inches and warm over medium-high heat until temperature reaches about 350° or oil begins to crackle.

Meanwhile, mix flour, red pepper flakes, and remaining salt together in a medium-sized bowl.

In another medium-sized bowl, lightly whisk eggs and milk together.

Pass each squid body through the egg mixture, shake off excess, then dredge in seasoned flour, coating evenly.

Shake excess flour off squid, then deep-fry in oil (in two batches if necessary, to avoid them touching) until golden brown on both sides, about 3 minutes altogether. Drain on paper towels, and sprinkle with pepper to taste.

To serve, arrange watercress or mizuna evenly on six plates. Place one squid on each plate. Spoon a bit of salsa over each squid, then evenly sprinkle remaining scallions over them. Serve additional salsa on the side.

And, of course ...