Crispy Fish Tacos with Kimchi
Instructions for Crispy Fish Tacos with Kimchi
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 a 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, kimchi and assorted vegetables as desired. Serve with salsa mixture.