Halibut in Beer Batter

Separate the eggs. Sift 200 g of flour into a suitable bowl, season with salt and a pinch of sugar. Add beer, yolks and oil and mix with a whisk until smooth. Whip the egg whites to egg whites and gently fold into the dough, then let the dough rest for a few minutes.

Blanch (scald) the tomatoes with hot water, remove the peel, remove the seeds and cut into fine cubes. Peel and chop the shallot. Rinse basil, dab dry and chop finely. Mix tomatoes, shallot and basil and season with salt, pepper and a pinch of sugar.

Debone fish fillet, cut into portion pieces, season with salt, pepper and juice of one lemon and turn in remaining flour to the other side. Then pull through the batter.

Heat the frying fat to 160 degrees and fry the fish in it until golden, then drain on kitchen paper.

Arrange the halibut fillet on the tomatoes and garnish with lemon wedges. It goes very well with long-grain rice.

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