Add the flour and beer to a large bowl, and season generously. Whisk until smooth.

Heat a couple of centimetres of oil in a deep pan. When it’s at the point that it sizzles when you drip a tiny amount of batter into the oil, it’s ready to use.

Dip the halloumi slices into the beer batter until thoroughly coated, and carefully drop each piece into the oil. Cook for a few minutes each side, until golden brown. Transfer to a plate lined with kitchen paper for a minute or two to drain off any excess oil, then serve, with more salt and pepper if desired.