Here is the golden rule of halloumi:
Surprisingly, not much. Halloumi is a high-fat cheese, but it needs a little help to start the crisping process. frying halloumi cheese
Once the pan is hot (flick a drop of water in—it should sizzle, not sit there), lay your slices in. Do not overcrowd the pan. Give them space. If they are touching, the steam builds up, and you lose the crunch. Here is the golden rule of halloumi: Surprisingly,
Don’t cut it too thin! Thin slices burn before the center gets soft, and thick slices take too long to warm through. Aim for slices about 1 cm (approx. ½ inch) thick . This ensures the perfect ratio of crispy crust to chewy center. Do not overcrowd the pan
Halloumi usually comes sitting in a bath of brine. While that liquid keeps it fresh, it is the enemy of a good sear. If you drop wet cheese into hot oil, you aren’t frying—you are steaming. Steamed halloumi is sad halloumi.