Halibut with Tomatoes
For the fish: Separate eggs. Place 200 grams (approximately 7 ounces) of flour into a bowl, season with salt and a pinch of sugar. Add beer, egg yolks and oil and whisk until smooth, let stand for 15 minutes. Beat egg whites until stiff and gently fold into the batter.
For the tomatoes: Score tomatoes crosswise and blanch in boiling water for 1 minute. Rinse in cold water and peel, halve and remove seeds, cut into small cubes. Peel shallot and chop finely. Rinse basil, shake dry (set some leaves aside for garnishing) and chop finely. Mix tomatoes, shallot and basil and season with salt, pepper and a pinch of sugar.
Rinse and pat dry halibut, cut into serving pieces. Season with salt, pepper and lemon juice and coat with remaining flour. Dip into the batter.
Heat frying oil to 160°C (approximately 325°F) and cook fish until golden yellow on all sides, briefly drain on paper towels. Arrange halibut with tomatoes and lemon slices on plates and garnish with basil leaves. Serve with rice, if desired.