- Beat the milk and egg
- Combine the flour and other dry ingredients in another bowl
- Dredge the cubes of Le Bédouin haloumi cheese in the flour and dip into egg mixture; repeat the process a second time
- Fry cubes in a lightly oiled pan or in a deep fryer
- Garnish your Bloody Caesar with a piece of fried haloumi cheese, a pickle and a celery stalk
We will not reinvent the wheel for the Bloody Caesar recipe. Here is the SAQ recipe!