Unwrap the halloumi and pat dry with paper towels. Cut into fries about 1 cm x 1 cm cross-section and 7–8 cm long (or your preferred fry size). Dry again to remove surface moisture.

Set up dredging stations

Place the flour and cornstarch in a shallow bowl and whisk together with 1/2 tsp salt, smoked paprika and garlic powder. In a second bowl beat the 2 eggs with the milk. In a third bowl combine panko breadcrumbs with 1/4 tsp salt and 1/4 tsp black pepper.

Coat halloumi

Working in batches, toss the halloumi sticks in the flour mixture to coat and shake off excess. Dip into the egg wash, then press into the panko mixture to fully coat. For extra crunch, repeat the egg and panko step once more for a double crust.

Heat oil

Pour vegetable oil into a wide, heavy-bottomed pan to a depth of about 2–3 cm (enough for shallow-frying). Heat over medium-high until it reaches 175°C (350°F) or a piece of bread sizzles and browns in 30–40 seconds. Maintain temperature between 170–180°C while frying.

Fry the halloumi fries

Fry the coated halloumi in small batches (4–6 pieces) for 2–3 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan to keep oil temperature steady. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain.

Keep warm

If frying multiple batches, keep finished fries on a baking tray in a warm oven at 100–120°C while you finish the rest so they stay crisp.

Sticky BBQ Sauce

Cook sauce

In a small saucepan over medium heat, melt the butter and add the minced garlic. Cook 30 seconds until fragrant but not browned. Add ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, smoked paprika, chilli flakes, water and salt. Stir to combine.

Reduce to sticky glaze

Bring the sauce to a gentle simmer, then reduce heat to medium-low. Simmer, stirring occasionally, for 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning (add more sugar for sweetness, more vinegar for tang, or salt to taste). If too thick, add 1 tsp water at a time to reach desired consistency.

Finish

Turn off the heat and, if desired, stir in an extra 1/2 tsp butter for shine. Keep warm until ready to toss with fries or to drizzle.

To Serve

Toss or glaze: Place the drained halloumi fries in a large bowl, pour 3–4 tablespoons of the warm sticky BBQ sauce over them and toss gently to coat. Alternatively, arrange fries on a platter and drizzle the sauce on top for a lighter coating.

Garnish and serve: Sprinkle chopped parsley over the fries and serve immediately with lemon wedges and optional mayo or garlic aioli for dipping.