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Combine cornmeal and flour in shallow dish. Working with 1 piece of cheese at a time, coat both sides with cornmeal mixture, pressing to help coating adhere; transfer to plate.
Heat oil in 12-inch skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter and serve with lemon wedges.
Variation- Make a sauce out of cooked olive oil, garlic, fresh parsley, and red pepper flakes.