Fish Tacos with Cucumber Salsa

Fish Tacos:
• 1 egg
• 1/4 cup milk
• 1/4 cup water
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon dry mustard
• 2 pounds white fish fillets
• Oil for deep frying
• 24 corn tortillas, the fresher the better
• Lime wedges

Cucumber Salsa:
• 1 cup English cucumber, peeled and diced
• 1/2 cup red onion, diced
• 1/2 cup Roma tomatoes, diced
• 1 tablespoon fresh jalapeno chile, minced
• 1/4 cupred wine vinegar
• 1 tablespoon fresh cilantro leaves, chopped
• Salt and pepper

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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