Ingredients
1. White fish fillets (2pound)
2. corn tortilla, the fresher the better (24)
3. oil (for deep fry)
4. dry mustard (1/4tsp)
5. baking power (1/2tsp)
6. salt (1/2tsp)
7. flour (1/4tsp)
8. water (1/4c) or milk (1/4c)
9. egg (1)

Cucumber Salsa:-
1. English cucumber, peeled and diced (1c)
2. minced fresh jalpeno chile (1tbsp)
3. red wine vinegar (1/4c)
4. salt and pepper (to taste)
5. chopped fresh cilantro leaves (1tbsp)
6. diced Roma tomatoes (1/2c)
7. diced red onion (1/2c)

Method of preparation:-
1. Take a bowl, mix all the ingredients of salsa in the bowl. Add salt and pepper to taste and then keep the bowl aside.

2. Take a small bowl, beat egg with water or milk in it. Add flour, baking powder, salt and mustard and beat them until they get smooth.

3. Cut the fish into pieces of about 3 inch long and 1 inch wide. Now dip the fish in batter until it gets well coated. Fry it deep in heated oil until it gets golden brown and crispy.

4. Heat the tortilla on the grill one at a time until get hot and soft. Now place each piece of fish on hot tortilla. Place the cucumber tortilla over it and then serve it with lime.

Number of servings – 12