Cut the halloumi cheese lengthways into ½ inch strips and place onto kitchen paper to absorb any liquid.
600 g halloumi cheese
Place the cornflakes in the food processor and blitz until they become crumbs.
90 g cornflakes
Pour the blitzed cornflakes into a low sided dish and add the taco seasoning.
1 tbsp taco seasoning mix
In a second low sided dish, crack the eggs and whisk briefly to mix.
2 large eggs
Doing one piece of halloumi at a time, dip into the flour and then into the whisked egg and then finally into the blitzed cornflake mixture and place onto a baking tray.
150 g plain flour
Turn on your deep fry fryer to a medium high heat while you repeat the dipping process with the rest of your haloumi.
Vegetable oil
If you are not using a deep fat fryer, then place a pan over a medium high heat and fill about halfway up with the oil. Test to see when up to temperature by placing a small bit of bread crust into the oil. If it sizzles and frizzles on contact, then it is hot enough.
Place the halloumi into the oil in small batches to prevent the temperature from dropping quickly.
Fry for about 3 minutes or until the haloumi is crisp and golden brown. (If the coating is browning quicker than 3 minutes then turn the heat down a little.)
When cooked, transfer to kitchen paper to remove excess oil.