Buttermilk fried squid and kimchi tacos
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Makes 6
Skip to ingredients
- 2 whole squidcleaned
- 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 radishessliced
- 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 cornichonsminced
- ½ tbsp capersminced
- 1 tsp Dijon mustard
- 1 tbsp gochujang (Korean hot pepper paste)
- 1 tsp rice wine vinegar
- a handful of each parsley, coriander, chiveschopped
- ½ lemonjuiced
KIMCHI GUACAMOLE
- 1 avocadohalved and peeled
- 8 cherry tomatoesroughly chopped
- 2 spring onionschopped
- small handful of leaves corianderchopped
- 1 limejuiced
- 1 tbsp kimchi
Nutrition:
- kcal621
- fat34.5g
- carbs36.9g
- fibre5.5g
- protein33.8g
- salt1.3g
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.
