“Recipes are by nature derivative and meant to be shared – that is how they improve, are changed, how new ideas are formed. To stop a recipe in its tracks, to label it secret just seems mean.” ― Molly Wizenberg
In the name of sharing, of innovation and kinship, North Island in the Seychelles has shared with us the recipe of one of their guests’ favourite dishes – the freshly-caught Job fish battered in one of island’s finest brews, and served with tartar sauce, saffron mayonnaise and French fries.
Caught sustainably from the waters surrounding the island, Green Job fish is a white, fleshy fish, popular in the Seychelles. When cooked, it is very tender, flakes beautifully and has a lovely subtle flavour. Learn how to make your own Seybrew Beer-Battered Fish and Chips in this recipe from North Island below.
Ingredients (Serves 4):
800g Job fish (or sustainably-caught local white, fleshy fish)
Pinch of sea salt and cracked black pepper
250g Tempura flour
350ml Seybrew beer (or a local beer)
2L Sunflower oil
500g Potatoes, cut into French fries
2 Free-range egg yolks
30ml White wine vinegar
15ml Dijon mustard
500ml Sunflower oil
Pinch of Maldon salt and cracked black pepper
100g Red onions, finely chopped
100g Capers, finely chopped
100g Gherkins, finely chopped
15ml Italian parsley, finely chopped
Pinch of saffron strands
- First make the mayonnaise by placing the egg yolks into the blender along with the mustard and white wine vinegar.
- Add the oil in a steady stream and keep blending until all the oil has been incorporated.
- You can also make this by hand in a bowl by whisking at the same time as adding the oil in a steady stream.
- Divide the mayonnaise into two bowls.
- Place the onions, gherkins, capers and parsley into one bowl, stir in some mayonnaise and check the seasoning.
- Place the saffron into the other bowl and add some strands of saffron, stir to bring the colour out.
- Place the oil into a frying pan and heat gently.
- Once hot, fry the French fries and cook until golden brown. Drain on paper towel and keep in a warm place.
- Cut the fish into smaller pieces, roughly 100g each, to make it quicker to cook.
- Sprinkle with sea salt and black pepper.
- Place the tempura flour into a bowl. Add the Seybrew local beer and stir until combined.
- Dip the fish into the batter and drop it gently into the oil. Make sure the oil is hot by testing a piece of battered fish first.
- Fry the remaining fish until golden brown and drain on paper towel.
- Serve with the tartar sauce and saffron mayonnaise as well as wedges of lemons and limes.
Discover more about North Island on the Relais & Châteaux website.