I wanted to create a classic fried fish sandwich for the blog but without any fish. I know I know, I’m not making any sense. Hear me out, see I love the idea of a fried fish sandwich with tartar sauce and shredded lettuce and pickles on a brioche bun, but fish isn’t necessarily for everyone. I myself have to be in the mood for it. It’s also at times questionable at the grocery store because you never know how fresh it actually is, unless of course you’re going to a dedicated fish market and then the house ends up smelling. Where was I going with this? Oh that’s right, a fried fish sandwich without fish. Halloumi, in case you didn’t know, is a sheep and goat’s milk cheese from Cyprus that is great for cooking, grilling, or in this case frying because it doesn’t really melt the way classic cheese does. These Fried Halloumi Sandwiches achieve just what I wanted. They’re reminiscent of a fish sandwich thanks to the cheese’s firm, yet soft, texture and pairs great with the homemade tartar sauce. It’s the sandwich of my literal dreams and you’ll love it. Trust me.
Cut the halloumi into 1/2-inch slices. You should get about 5 slices per package. To dredge, run each slice of cheese first into the seasoned flour, dusting off the excess, and then dip into the egg and then lastly into the breadcrumbs.
**Note: Make sure to press each slice to evenly coat and then place on a wire rack that has been set over a baking sheet. Continue coating the rest of the cheese and set aside.**
To make the tartar sauce. In a small bowl, stir together the mayo, chopped pickles, scallions, lemon juice, capers, dill, mustard, hot sauce and a pinch of salt and pepper until evenly combined. Cover and chill until ready to use.
**Tip: The tartar sauce can be made in advance and kept in the fridge for up to a week. It’s great on so many other things and of course, perfect with fish.**
Fill a frying pan with about 2 inches of oil and set over moderate heat. Once hot, carefully add the coated cheese, a few at a time, and fry until golden brown and crispy on both sides, about 2-3 minutes per side. Drain and return to the wire rack. Continue frying the remaining cheese.
To assemble the sandwiches, toast the buns and spread both halves with the homemade tartar sauce. Top the bottom bun with shredded lettuce, two slices of crispy halloumi and pickles. Place the top bun on and serve immediately.
The great thing about these sandwiches, aside from being vegetarian, is that they can be eaten warm, room temperature or even cold. I love cold fried chicken and honestly cold fried halloumi is just as delicious.
You can add tomato slices and/or pickled red onions to these sandwiches as well. I didn’t want them to get too messy and so I kept things simple but that would be delicious as well here. Also, I think that kettle chips (like jalapeño) would be great inside this sandwich for added crunch.
I’m usually not big on vegetarian recipes, but I have to admit that this recipe floored me from how good it is. It almost has the same texture as fish weirdly enough and the saltiness from the halloumi with the homemade tartar sauce and pickles just makes this sandwich perfect. Let me know what you think below and as always, thank you so much for following along and reading.
Fried Halloumi Sandwiches
Equipment
- Mixing Bowls
- Frying Pan
- Small baking sheet
- Wire rack
- Tongs
Ingredients
- 2 (8-ounce) packages halloumi
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Panko breadcrumbs
- Kosher salt and coarse black pepper
- 1 cup mayonnaise
- 1/4 cup chopped dill pickles
- 2 tablespoons sliced scallions
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh dill
- 1 tablespoon Dijon mustard
- Couple dashes hot sauce
- Vegetable oil for frying
- 4 brioche buns
- 1 cup shredded iceberg lettuce
- 1/2 cup dill pickle chips
Instructions
- Set out three shallow dishes. In one add the flour and lightly season with a pinch of salt and pepper. You can also add an all-purpose seasoning here as well. Or add a bit of granulated garlic or onion if desired. In the second dish, whisk the eggs. In the third dish, add the panko bread crumbs and season lightly with a pinch of salt and pepper.
- Cut the halloumi into 1/2-inch slices. You should get about 5 slices per package. To dredge, run each slice of cheese first into the flour, dusting off the excess, and then dip into the egg and then lastly into the breadcrumbs. Press each slice to evenly coat and then place on a wire rack that has been set over a baking sheet. Continue coating the rest of the cheese and set aside.
- Fill a frying pan with about 2 inches of oil and set over moderate heat.
- While the oil heats up, you can make the tartar sauce. In a small bowl, stir together the mayo, chopped pickles, scallions, lemon juice, capers, dill, mustard, hot sauce and a pinch of salt and pepper until evenly combined. Cover and chill until ready to use. The tartar sauce can be made in advance and kept in the fridge for up to a week.
- Once the oil is hot, carefully add the coated cheese, a few at a time, and fry until golden brown and crispy on both sides, about 2-3 minutes per side. Drain and return to the wire rack. Continue frying the remaining cheese.
- To assemble the sandwiches, toast the buns and spread both halves with the homemade tartar. Top the bottom bun with shredded lettuce, two slices of crispy halloumi and pickles. Place the top bun on and serve immediately. Enjoy!
