Taco Recipe with Fried Squid Rings and Kimchi

Buttermilk fried squid and kimchi tacos

  • 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



  • 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


  • 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.

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Nutritional Information

  • Kcals 621
  • Fat 34.5g
  • Carbs 36.9g
  • Fibre 5.5g
  • Protein 33.8g
  • Salt 1.3g