Saganaki

Method

1. 1Prepare the cheese. Cut the cheese into a slab about 10 × 7 cm and 1.5 cm thick. No thinner — a thinner slice melts through the crust and into the pan before the outside is ready. Run the cheese under cold water briefly, or dip in a bowl of cold water and shake off the excess. The moisture on the surface helps the flour adhere evenly and prevents it from burning in the oil.
2. 2Dredge in flour. Spread the flour on a flat plate. Press both flat sides and all four edges of the wet cheese firmly into the flour, coating all surfaces. Shake off any excess — too much flour creates a thick doughy crust rather than a thin crispy one. The coating should be a fine even dusting, not a thick layer.
3. 3Fry. Heat the olive oil in a small heavy-based pan (cast iron or stainless steel) over medium-high heat until the oil shimmers but does not smoke. Carefully lay the cheese in the pan. Do not move it. Fry for 2 to 3 minutes until the underside is deep golden — you will see the edges of the crust setting and turning gold. Flip with a wide spatula in one confident motion and fry the second side for 1 to 2 minutes until equally golden. The total frying time is 3 to 5 minutes.
4. 4Serve immediately. Transfer directly to a warm plate — do not let it rest or the crust begins to soften. Squeeze a generous amount of fresh lemon juice over the hot cheese the moment it hits the plate. If using, scatter dried oregano and drizzle a thread of honey over. Serve with crusty bread or warm pita. This dish waits for no one — eat it while it is still crackling.