Take 3 soup plates, put the flower mix in one, whisk the egg in the second and put panko mix in the third.
Haloumi fingers
Each time take a piece of halloumi, roll it through the flower until covered, then through the egg until covered and finally through the panko until covered.
Deep fry the halloumi fingers in a wok and put them on a piece of paper towel when ready.
Plating and serving
Plate the halloumi fingers by putting three dollops of mayonaise on each one and garnish them with some cress and lemon zest (with the zesteur).
Serve while still warm, because that's when they'll taste best!