Jerk Halloumi in Crispy Batter 🌿 Served with Roast Potatoes & Petit Pois - By Sam Piper

August 30, 2018

Everyone knows Sam Piper, he's the instagram legend behind @piperadventures , he even has a youtube channel and also used to be the drummer in Still Bust, Lanterns and Wretched World. He just so happens to be a great friend of ours and an epic brand ambassador Tubby Tom's - if you've ever bought our Death Dust seasoning, chances are he's the one that mixed it!


We went to his house for dinner last week and I took along my new Bam Bam Jerk Seasoning prototype to try. We decided to make battered halloumi and spiced it with the seasoning - it was incredible. I've craved it ever since. Anyway - here's the recipe, enjoy!







1 cup of plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk (or cashew milk for vegans)

1/2 cup of water

2 tsp of Tubby Tom's Jerk Seasoning (coming soon!)

2 blocks of Halloumi (or Tofu for Vegans)


1 bottle of Crisp n Dry/vegetable oil


1 bag of peas

1 bag of roasting potatoes

1 pinch of herbs

1 tub of Tubby Tom’s Tubby Dust

1 bottle of Tubby Tom’s Pablo Diablo (Jalapeno, lime and coriander sauce) (




First of all you’ve gotta get ya batter mix ready – to do this, whisk up the flour, baking powder, salt, milk and water. Keep an eye on the consistency as you don’t want it too runny, but definitely not too thick either – just right to coat the halloumi.


Slice the halloumi into sections – I tend to halve it and then halve it again. Get a bowl and weigh out the jerk seasoning, add a pinch of flour to it and mix it up.


Get the oil heating up in a heavy bottom, good quality pan with high sides (safety first!). Test it out with a little bit of batter – you want to see it fizz up straight away, if it looks like it’s burning/going too dark, just reduce the heat slightly.


Slap the halloumi into the jerk seasoning, then into the batter mix and then lob it into the pan to fry. It should take around 1 ½ -2 minutes per piece but remember not to over crowd the pan as it’ll make the temperature drop and you’ll get soggy sad halloumi. Take the halloumi out of the fryer and place on to some paper towel. Keep them in the oven on a low temp to keep warm if your other meal components aren’t quite ready.


Have some peas gently boiling and sort some roasty potatoes/wedges out to have them with. It’s kinda like fish and chips, without the fish and without the chips but you get the idea.


Serve with our Pablo Diablo sauce for the ultimate experience!


Top Tips


The oil temperature needs to be high in order for the batter to crisp up, it's a fine line between burning so you've gotta keep an eye on them. Be careful when frying the halloumi, it's hot oil so it'll hurt if it splashes!


If you find the batter isn't sticking to the halloumi once it's in the fryer, just re-flour the halloumi before dunking in the batter, this way the batter will stick. 

Let us know how you get on – make sure you tag us in your photos @tubbytoms we love seeing them!


If you want to try tofu, make sure you press the tofu long enough to get rid of most of the moisture. You can do this by taking it out of the packet, placing in a deep dish and leaving a heavy object on top of it in the fridge. A heavy pan works well, or some old school scale weights.




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