Mary Berry Pan Fried Halloumi

The first time I tried to pan-fry halloumi, I nearly smoked out my kitchen.

To be fair, I didn’t know halloumi needs to be dry before you cook it. I threw wet slices straight into hot oil and—bam—oil everywhere, and cheese that stuck to the pan like a bad decision.

This version, pulled from Mary Berry’s Quick Cooking, turned things around. With a crisp panko coating and a tangy little tomato chutney, it’s gone from my panic dish to my posh plate. Let me show you how I fixed the texture, calmed the oil splatter, and found the best way to serve it up for a light dinner or a fancy nibble with friends.

Why This One Works So Well

The panko breadcrumbs are the magic here. They give you that golden crunch without deep frying—just a quick sizzle in sunflower oil. But what really surprised me was how well the sweet-sour tomato chutney balanced the salty cheese. I wasn’t expecting that level of flavour harmony from such a simple recipe.

Also: coating the halloumi in seasoned flour before the egg helps the breadcrumbs cling without sliding off mid-fry. I tried skipping that step once. Regretted it. Trust the process.

INGREDIENTS + WHY THEY MATTER

• Halloumi Cheese – The star. Firm, salty, and it holds its shape in the pan. Use fresh if you can; older halloumi can get overly chewy and briny.
• Plain Flour – Helps the egg stick. Season it well—this is where flavour starts.
• Egg + Milk – The glue for breadcrumbs. The milk loosens the egg slightly so you get even coverage.
• Panko Breadcrumbs – Extra crispy compared to regular crumbs. I once used homemade crumbs—too dense, didn’t crisp properly.
• Sunflower Oil – Neutral flavour and a high smoke point. Olive oil burns too quickly for this.
• Cherry Tomatoes + Red Onion + Garlic – The chutney base. Sweet and sharp—don’t skip the garlic.
• Balsamic Vinegar + Muscovado Sugar – Sweet acidity that brings the chutney to life. I tried white sugar once—it just didn’t round out the flavour.
• Piquant Peppers (from a jar) – They add zing and colour. Jarred is fine—no need to get fancy.
• Fresh Basil – A little freshness to finish the chutney.

Want to Change It Up

• Gluten-Free – Use GF panko. I’ve tried Schär brand—held up brilliantly.
• Dairy-Free? Honestly, tricky. Halloumi is the dairy. Try a plant-based “grilling cheese” but results vary wildly.
• No Piquant Peppers? I’ve subbed in roasted red peppers—still tasty, just less tangy.
• Herby Twist – Add a bit of dried oregano to the flour for Greek vibes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheese stuck to the pan	Didn’t dry the slices enough	Pat halloumi with paper towels first
Breadcrumbs fell off	Skipped the flour step	Always dredge in flour before egg
Oil splattered everywhere	Pan too hot + wet cheese	Medium-high heat, dry cheese
Chutney turned to mush	Overcooked the tomatoes	Cook just until they soften, not collapse

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HOW TO MAKE MARY BERRY’S PAN FRIED HALLOUMI

1. Make the chutney first so the flavours can mellow. Heat olive oil in a pan, cook red onion for 2–3 minutes, then garlic for 1 more.
2. Stir in cherry tomatoes, balsamic vinegar, sugar, and peppers. Simmer 5–10 minutes until it’s thick but the tomatoes are still chunky. Stir in chopped basil. Set aside.
3. Slice the halloumi into eight thick chunks. Dry them well with kitchen roll.
4. Line up three bowls: one with seasoned flour, one with beaten egg and milk, and one with panko.
5. Coat each halloumi slice in flour, then egg, then panko. Press gently so crumbs stick.
6. Heat sunflower oil in a frying pan over medium-high. Fry slices for 2 minutes each side until golden and crisp.
7. Serve hot with chutney and lamb’s lettuce (or rocket if you’re feeling peppery).

TIPS FROM MY KITCHEN

• I chill the coated halloumi for 10 minutes before frying—helps them crisp without bursting.
• If the chutney tastes too sharp, stir in a touch of honey at the end.
• My pan runs hot—medium-high gives the best colour without burning.
• Don’t walk away! These cook fast and can go from golden to charcoal in seconds.

STORAGE + SERVING

• Serve immediately – Halloumi is best hot and squeaky.
• Fridge – Leftovers keep 2 days. Reheat in a dry pan for best results.
• Don’t freeze – It goes rubbery. Learned that the hard way.
• Great with – Toasted pita, couscous salad, or a glass of chilled rosé.

FAQs – Real Query Answers

Q: Can I bake the halloumi instead of frying it?
A: You can, but you’ll lose some crunch. Try 200°C (fan) for 10–12 mins, turning halfway.

Q: What can I use instead of panko?
A: Regular breadcrumbs work, but they’re denser. Crushed cornflakes are a surprisingly good stand-in.

Q: Is this spicy?
A: Not really. The piquant peppers are more tangy than hot. Add chilli flakes if you want heat.

Q: Can I make the chutney ahead?
A: Yes! It keeps for 3–4 days in the fridge and actually tastes better the next day.

Q: What’s the best way to keep it crispy?
A: Don’t cover it. Rest on a wire rack, not a plate, to stop it steaming itself soggy.

Try More Mary Berry Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Spatchcock Poussin
• Mary Berry Spatchcock Poussin