Recipe by The Studd Sibblings 

One long Covid lockdown, we would entertain ourselves with Iron Chef–style cook-offs using the same cheese as a base ingredient. We would drag Mum in from next door to be the judge. Sammy won this particular Japanese halloumi challenge fair and square with a 10/10 score (El made halloumi katsu burgers that were 7.5/10). To us, it’s kind of like a Filet-O-Fish burger from Maccas, but in the best possible way.

Ingredients:

·        75 g (½ cup) plain flour

·        1–2 teaspoons cayenne pepper, to taste

·        2 teaspoons garlic powder

·        sea salt flakes and freshly ground black pepper

·        2 eggs, lightly beaten

·        60 g (1 cup) panko breadcrumbs

·        30 g (½ cup) cornflakes

·        2 x 250 g packets of Cypriot sheep and goat halloumi, drained and patted dry

·        vegetable oil, for cooking

·        8 slices of white bread or Japanese shokupan (milk bread)

·        1 cup shredded iceberg lettuce

Spicy Mayo:

·        125 g (½ cup) Kewpie mayonnaise

·        ¼ cup chopped sweet dill pickles

·        2 tablespoons sriracha chilli sauce

·        sea salt flakes and freshly ground black pepper

Method:

1. To make the spicy mayo, combine all the ingredients in a small bowl and season with salt and pepper. Set aside.
2. Combine the flour, cayenne pepper and garlic powder in a bowl. Season with salt and pepper. Place the lightly beaten eggs in another bowl and the panko breadcrumbs on a large plate.
3.  If you’re using Aphrodite Halloumi, cut the cheese in half horizontally. If you’re using blocks of halloumi, cut the cheese into thick slices. Coat the halloumi in the spiced flour, then dunk in the egg and finally coat in the panko breadcrumbs.
4. Heat enough oil to cover the base of a large non-stick frying pan.
5. Cook the halloumi for 2–3 minutes each side or until golden brown, then transfer to a wire rack to drain.
6. Spread the bread with the spicy mayo, top half the bread slices with the shredded lettuce and halloumi, then sandwich together with the remaining bread.
7. Using a serrated knife, trim the crusts off the sandwiches and cut in half to serve.