Crispy Panko Halloumi Recipe

Prepare halloumi

Slice the halloumi into 8 even slices about 1/3 inch (8–9 mm) thick. Pat each slice dry with paper towels to remove excess moisture — this helps the coating adhere and crisps better.

Set up breading station

Place the flour in a shallow dish and season it with 1/4 tsp of the sea salt and a pinch of black pepper. In a second shallow dish, whisk the egg with the milk until combined. In a third shallow dish, combine the panko breadcrumbs, grated Parmesan (if using), smoked paprika, remaining 3/4 tsp sea salt, and remaining black pepper; mix evenly.

Coat the halloumi

Dredge each halloumi slice first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl, and finally press both sides into the panko mixture until well coated. For an extra-thick crust, repeat the egg and panko step once more.

Pan-fry to golden

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tablespoons neutral oil and allow it to warm until shimmering but not smoking (about 1–2 minutes). Add the coated halloumi slices in a single layer (work in batches if needed). Fry 2–3 minutes per side, pressing gently with a spatula for even contact, until the panko is deep golden brown and crisp. Transfer cooked slices to a wire rack set over a baking sheet or to paper towels to drain briefly while you fry the remaining slices. Keep warm in a low oven (about 100–120°C / 210–250°F) if desired.

While the halloumi fries (or ahead of time), make the sauce: in a small heatproof bowl whisk together the honey and harissa paste. If the harissa is thick, thin it with up to 1 teaspoon hot water to make it easier to mix. Add the lemon juice, red pepper flakes (if using), and 1/8 teaspoon sea salt. Taste and adjust heat or acidity — add a touch more harissa for heat or a squeeze more lemon for brightness. Optionally warm the mixture gently in a small saucepan over very low heat for 30–60 seconds to meld flavors (do not boil).

Plate the halloumi slices on a serving platter. Drizzle the harissa hot honey over the warm halloumi — about 1/2 to 1 tablespoon per slice depending on taste. Garnish with torn mint leaves, chopped parsley or microgreens, a sprinkle of toasted sesame seeds if using, and serve with lemon wedges on the side for squeezing.

Serving suggestion: Serve immediately while the crust is crisp and the interior is warm and squeaky. This works as an appetizer for 2–4 people or a component of a mezze platter.