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 ...
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