Garlic dipping sauce - Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop.

Cut the haloumi into fries around 1.5cm / 0/6" thick. The length will depend on the shape of your haloumi. I cut mine into 5 slices lengthwise, then each into half which makes uniform fries, and get 20 pieces.

Dry - Pat halloumi mostly dry using tea towels.

Prep - Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.

Crumb - Dip a haloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. PRO: Do 2 at a time. 🙌🏻 Toss haloumi in breadcrumbs (by tossing the bowl) so you don't have to touch. 🙌🏻

Heat oil in a medium sauce pan over high heat until it reaches 180°C/350°F (Note 4).

Fry 5 haloumi sticks at a time for 1 1/2 minutes. Drain on a paper towel lined tray. Repeat with remaining haloumi.

Air fry and baking - see Note 5.

Serve hot with yoghurt garlic dipping sauce!