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Buttermilk fried squid and kimchi tacos

Name: Buttermilk fried squid and kimchi tacos
Total time: 30 min
Ingredients: whole squid 2, cleaned; buttermilk 150ml; panko breadcrumbs 4 tbsp; gochugaru or (Korean chilli flakes) ½ tsp or use normal chilli flakes; vegetable oil for deep frying; corn tortillas 6; radishes 6, sliced; pea shoots a handful; sesame seeds 2 tsp; celeriac 1 small head; radicchio 1 small head; mayonnaise 3 tbsp; crème fraîche 3 tbsp; cornichons ½ tbsp, minced; capers ½ tbsp, minced; Dijon mustard 1 tsp; gochujang (Korean hot pepper paste) 1 tbsp; rice wine vinegar 1 tsp; parsley, coriander, chives a handful of each, chopped; lemon ½, juiced; avocado 1, halved and peeled; cherry tomatoes 8, roughly chopped; spring onions 2, chopped; coriander small handful of leaves, chopped; lime 1, juiced; kimchi 1 tbsp

30 minutes + marinating
makes 6
Easy

A new way with squid. Fried in crunchy breadcrumbs and served with lots of Korean spices, as well as kimchi, the traditional fermented vegetable side dish. Makes the best show-off dinner-party starter

Published: December 19, 2014 at 2:32 pm

Try these squid and kimchi tacos, then check out our kimchi noodles, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.

Ingredients

whole squid 2, cleaned
buttermilk 150ml
panko breadcrumbs 4 tbsp
gochugaru or (Korean chilli flakes) ½ tsp or use normal chilli flakes
vegetable oil for deep frying
corn tortillas 6
radishes 6, sliced
pea shoots a handful
sesame seeds 2 tsp

GOCHUJANG REMOULADE

celeriac 1 small head
radicchio 1 small head
mayonnaise 3 tbsp
crème fraîche 3 tbsp
cornichons ½ tbsp, minced
capers ½ tbsp, minced
Dijon mustard 1 tsp
gochujang (Korean hot pepper paste) 1 tbsp
rice wine vinegar 1 tsp
parsley, coriander, chives a handful of each, chopped
lemon ½, juiced

KIMCHI GUACAMOLE

avocado 1, halved and peeled
cherry tomatoes 8, roughly chopped
spring onions 2, chopped
coriander small handful of leaves, chopped
lime 1, juiced
kimchi 1 tbsp

Method

Step 1

Cut the squid into rings keeping any tentacles intact and soak in the buttermilk for 2 hours to tenderise.
Step 2

To make the remoulade, mix all the ingredients together and season well.
Step 3

To make the guacamole, roughly mash the avocado and then mix with the rest of the ingredients.
Step 4

Mix the panko and chilli flakes. Shake any excess buttermilk off the squid then drop into the breadcrumbs and toss to coat. Heat oil in a pan no more than ⅓ full to 180C, or until a cube of bread browns in about 30 seconds, and then deep fry the squid until golden.
Step 5

Warm the tortillas on a griddle or in a hot, dry frying pan. Top with gochujang remoulade, a dollop of kimchi guacamole and the fried squid. Finish with sliced radish and pea shoots. Sprinkle with toasted sesame seeds and a pinch of chilli flakes.