Herbed Battered Tusk-fish with Tomato Horseradish Dip

Dip:

2/3 cup tomato puree

1 tbsp. bottled horseradish

1 tbsp. Worcestershire sauce

Lime juice

Salt and pepper, to taste

• Mix together all dip ingredients.

• Set aside, in refrigerator to chill.

1kg tusk-fish fillets, skinned and boned

Plain flour

Oil for deep-frying

Lettuce leaf cups

Batter:

2 cups plain flour

3 tbsp. chopped herbs

2 tsp. salt

2 cups soda water

• Lightly mix flour, salt, herbs and soda water until well combined.

• Cut fish into fingers.

• Shake fish pieces in flour.

• Dip in batter.

• Deep-fry fish pieces in hot oil.

• Serve in lettuce leaf cups with dip.