Beat the egg with milk and water. Add flour, salt, baking powder and mustard and beat until smooth. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide. Dip fish in batter until well-coated. Fry in deep oil heated to 375 degrees until golden brown and crisp.
Heat tortillas one at a time on griddle (or use the triple-stack flip method if you know how) until hot and soft, or else wrap in foil and heat in a 350 degree oven while frying fish.
Combine all the salsa ingredients together, add salt and pepper to taste.
Place each piece of fish on a hot tortilla. Top with cucumber salsa, and serve with lime.
From: William Bohannon
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