Halloumi saganaki

Method

Cut the halloumi into thick slices approximately 1cm thick, then pat dry with kitchen paper. Mix flour with salt and pepper on a plate. Whisk together eggs and water in a shallow bowl to create a batter. Heat olive oil in a large, heavy-bottomed pan over a medium-high heat until it reaches 170C or shimmers gently. Coat each halloumi slice in flour, shaking off excess, then dip into the egg batter to coat completely. Carefully place the battered slices into the hot oil, frying for approximately 2-3 minutes until golden brown on each side, turning once. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately whilst still hot and squeaky, with fresh lemon wedges for squeezing over the crispy exterior.