Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Buttermilk fried squid and kimchi tacos
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Makes 6
Ingredients
- 2 whole squid, cleaned
- 150ml buttermilk
- 4 tbsp panko breadcrumbs
- ½ tsp or use normal chilli flakes gochugaru or (Korean chilli flakes)
- for deep frying vegetable oil
- 6 corn tortillas
- 6 radishes, sliced
- a handful pea shoots
- 2 tsp sesame seeds
GOCHUJANG REMOULADE
- 1 small head celeriac
- 1 small head radicchio
- 3 tbsp mayonnaise
- 3 tbsp crème fraîche
- ½ tbsp cornichons, minced
- ½ tbsp capers, minced
- 1 tsp Dijon mustard
- 1 tbsp gochujang (Korean hot pepper paste)
- 1 tsp rice wine vinegar
- a handful of each parsley, coriander, chives, chopped
- ½ lemon, juiced
KIMCHI GUACAMOLE
- 1 avocado, halved and peeled
- 8 cherry tomatoes, roughly chopped
- 2 spring onions, chopped
- small handful of leaves coriander, chopped
- 1 lime, juiced
- 1 tbsp kimchi
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.
