I love halloumi. I love the saltiness, the squeakiness and the oh-my-god-it’s-just-so-fucking-delicious-ness of it. In the fridge languished half a block that needed to be used up and instead of stuffing it in the portobella mushrooms that are also languishing in the fridge needing to be used up, I decided to batter the halloumi, like they do in my local chippy.
I’ve made Yorkshire Puddings and battered tofu before, but I’ve never made a chip shop type batter. I whisked up the flour, milk and baking powder and seasoned it with salt and pepper but I felt it was missing something. The Meat Eater said it wasn’t and said that was how batter is made so I took his word for it, even though he couldn’t tell me how he knew how to make batter. He also assured me that it’s supposed to be the texture of wallpaper paste.
This battered halloumi was so, so good. It was even better than the chip shop’s. The halloumi had softened and lost its squeak and weirdly developed the texture of fish.
I don’t have a deep fat fryer, so I used the Tefal wok-type pan I use for almost everything. I’ve had it over ten years and I still think it’s brilliant and you can buy one here. (This post isn’t sponsored by Tefal, I just wanted to tell you how much I love my wok.)
Now I want to batter all the things.
- ½ block halloumi, sliced into 4 pieces
- 60g plain flour
- 30ml water
- 30ml milk
- 1 tsp baking powder
- salt and pepper
- Oil for deep frying
- Heat the oil in a large pan or deep fat fryer if you have one
- Whisk together the flour, milk, water and baking powder and season with salt and pepper
- Check the oil is hot enough by dropping in a bit of batter. If it floats and sizzles, the oil is hot enough
- Dredge the halloumi in the batter and fry for 5-10 minutes, until golden, turning over a few times
If you like the look of this battered halloumi, you may also like these beer battered mushrooms from Amuse Your Bouche.