Crispy Fish Tacos with Kimchee

Yield: 8 servings.

4 cups soybean oil
1 egg, beaten
1 cup panko bread crumbs
1 lb. cod fillets, uncooked, cut into 2”x1” strips
6 Tbsp. fire-roasted salsa
2 Tbsp. mayonnaise
8 fresh corn tortillas, 6”
1 cup kimchee
2 cups shredded red cabbage
1 cup grated carrots
½ cup frozen edamame, shelled, cooked according to package directions

Preheat soybean oil to 350°F in heavy frying pan or small deep-fryer. Line baking sheet with paper towels. Place egg in shallow dish. Place panko bread crumbs in separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish to coat completely.

Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchee and assorted vegetables as desired. Serve with salsa mixture.

Recipe and photo courtesy of the United Soybean Board