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

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