- 2 blocks halloumi
- 300 milliliters cold lager
- 225 grams plain flour
- 1 free range egg, separated
- Chopped tomatoes
- Salt and pepper
- Mixed herbs
- Chop the halloumi into sticks.
- Whip up the egg white until stiff and set aside. Blend the egg yolk, lager and flour together. Fold through the egg white.
- Add the chopped tomatoes with the seasoning and mixed herbs. Reduce until thickened.
- Coat the halloumi with the batter and deep fry in 180 oil until golden.