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Ingredients
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Halloumi & finishing
Breading & frying liquids
Frying oil & serving
Method
Halloumi & finishing
Prepare and finish
Slice the halloumi into 1/4- to 1/3-inch (6–8 mm) thick pieces. Pat the slices dry with paper towels to remove surface moisture. Finely chop the fresh mint and combine it with the honey and juice of half a lemon in a small bowl; stir to make a quick dressing. Set aside for serving.
Breading & frying liquids
Set up breading station
In a shallow bowl whisk together the 2 whole eggs and 2 tablespoons milk until smooth. In a second shallow bowl mix panko and fine breadcrumbs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Put 1 tablespoon all-purpose flour on a small plate (for dusting).
Bread the halloumi
Lightly dust each halloumi slice in the flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture, coating both sides well. For a thicker crust, repeat: dip again in egg and press into breadcrumbs a second time. Place breaded slices on a wire rack or plate while you heat the oil.
Frying oil & serving
Heat oil
In a large nonstick or stainless skillet, pour 3/4 cup (about 180 ml) neutral oil to come about 1/8–1/4 inch up the pan. Heat over medium-high until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F/175°C if using a thermometer).
Fry halloumi
Working in a single layer (do not overcrowd), carefully add breaded halloumi slices to the hot oil. Fry 1–2 minutes per side, or until golden-brown and crisp. Flip with tongs or a slotted spatula. If browning too fast, reduce heat to medium. Transfer fried slices to a paper towel-lined tray to drain briefly.