Saganaki

Method

Cut the cheese into thick slices approximately 1cm thick and 7-8cm square, then pat dry with kitchen paper. Mix the flour with salt and pepper on a plate. Beat the eggs with water in a shallow bowl to create a loose batter. Heat the olive oil in a deep frying pan to 170°C until shimmering but not smoking. Dip each cheese slice first in flour, shaking off excess, then immediately into the egg mixture, coating both sides thoroughly. Carefully place the coated cheese into the hot oil and fry for 1-2 minutes until golden brown and crispy on the first side, then flip and fry the other side until equally golden. Remove with a slotted spoon and drain briefly on kitchen paper, then transfer to a warm serving plate. Serve immediately whilst still hot, squeezed with fresh lemon juice and sprinkled with dried oregano.