Taco Recipe with Fried Squid Rings and Kimchi

Buttermilk fried squid and kimchi tacos

Name: Buttermilk fried squid and kimchi tacos
Total time: 30 min
Yield: makes 6
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

December 19, 2014 at 2:32 pm

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.