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.