Enjoy freshly-caught Job fish battered in one of Seychelles’ finest brews. Served with tartar sauce, saffron mayonnaise and French fries.
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. Our chefs catch Job fish sustainably from the waters surrounding North Island – you can’t get fresher.
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.