Cut the halloumi into sticks or square pieces and soak them in cold water for a few seconds. Drain and coat them with flour.

Crack the egg, add the pepper, and 1 tablespoon of water. Beat them all together.

Heat oil in a pan until hot, lightly shake off excess flour from the cheese pieces, dip them in the egg mixture, and place them in the pan until golden brown.

Serve hot, drizzling with lemon juice and 2 tablespoons of the oil used for frying.

Note: This halloumi is not from Cyprus but was given to me by my sister-in-law, who makes various cheeses, and it originates from Galataki, Corinthia.