Fried Halloumi Cheese
How do you fry Halloumi cheese? I heated a large frying pan, and liberally coated it with olive oil. If you have ever fried Halloumi cheese you know what happened next. What a mess. I thought maybe I should patting the Halloumi dry before adding to the pan. I seen online instances where people lightly brush the Halloumi cheese with olive oil, and then place it in to a dry frying pan. Other things I seen online show adding only a small amount of olive oil to a hot pan. I guess I'll know better next time. Thanks in advance for any tips.
I've had deep-fried halloumi as "fish" in the "fish and chips" part at a restaurant here in Montreal and it was really tasty. While I haven't tried it at home, I imagine that, because I've seen what halloumi looks like, you might want to take the same approach when frying tofu.
When frying (firm) tofu, it's helpful to press the tofu--i.e. put it between two plates and press on the top plate with a heavy object--so that all the moisture seeps out. You do this for several hours, making sure to discard the moisture collected, which is often a lot of fluids. Then you pat it dry, salt/pepper, and perhaps coat it with batter before placing in the pan.
Another tip for you is that if you are going to fry at high temperatures, you may not want to use olive oil as it burns easily at low temperatures. Hence, you may want to use something like regular vegetable oil, canola oil, or peanut oil, all which can withstand higher temperatures. This is especially if you are deep-frying, which doesn't seem like you're doing that. It looks like you are looking to just sear the cheese, but I'd recommend deep frying, which may help keep the cheese from breaking up--not as healthy, I know, but I'm sure it'll be pretty tasty! So that would mean putting a good amount of oil in the deep pan so that the oil envelopes all sides of the cheese.
Hope this helps!
Last time I did that, I used a non-stick pan, used a little bit of oil and pan fried, at medium heat, cheese slices for a couple of minutes on each side until lightly brown.
Since the cheese is quite "sturdy", I leave it at room temp. an hour or so before so it is at room temperature when put in the pan; so that when it is done, it will be warm all the way.