Deep-fried halloumi with potato röstis


Serve up juicy slices of crisp halloumi with a homemade tartare sauce.


For the halloumi

  • 2 x 250g/9oz blocks halloumi, cut into 1cm/½in slices
  • 200ml/7fl oz buttermilk
  • plain flour, for dusting
  • vegetable oil, for deep frying
  • salt and freshly ground black pepper

For the batter

  • 225g/8oz plain flour
  • 1 free-range egg, separated
  • 300ml/10½fl oz fridge-cold lager

For the rösti

  • 2 large baking potatoes, grated
  • salt and freshly ground black pepper
  • 2 tbsp vegetable oil

For the tartare sauce

  • 50g/1¾oz capers
  • 50g/1¾oz gherkins
  • 1 tbsp chopped fresh dill
  • 1 lemon, juice and zest
  • 200ml/7fl oz mayonnaise
  • lemon wedges, to serve