Recipe of the Quarter: Seybrew Beer-Battered Fish and Chips

11/1/2017

Freshly-caught Job fish battered in one of Seychelles' finest brews, served with tartar sauce, saffron mayonnaise and French fries, is a true delicacy. Job is a white, flaky fish, popular in the Seychelles, with a subtle flavor – but you can substitute Tilapia, or similar, stateside.
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

Mayonnaise

• 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

Method:

• 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
• color 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.

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