Wonton Crisp with Cucumber Tobiko Caviar

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3 to 4 liters canola, as needed for deep-frying

12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles

1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

1 tablespoon mayonnaise

Salt and freshly ground black pepper

2 tablespoons tobiko (green and orange caviar)

24 very small parsley sprigs