Seybrew Beer-Battered Fish and Chips

By September 7, 2017 September 8th, 2017 Flavours from the Island, Food

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):

Beer-Battered Fish

  • 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

Tartar Sauce

  • 100g Red onions, finely chopped
  • 100g Capers, finely chopped
  • 100g Gherkins, finely chopped
  • 15ml Italian parsley, finely chopped
  • Mayonnaise

Saffron Mayonnaise

  • Pinch of saffron strands
  • Mayonnaise


  • 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.

Contact information

PO Box 1176, Victoria,
Mahé Seychelles
Telephone: +248 4293 100,
Fax: +248 4293 150,

Enquire about your North Island Experience now using link below and one of our representatives will get back to you.

First name (required)

Surname (required)

Your Email Address (required)

What Country do you reside in?

What would you like to know more about?

Would you like to subscribe to our newsletter?