Serves four as part of a mezedes selection.
Cut cheese lengthways into 6 slices, then cut each slice in half diagonally to make to make 12 triangles.
Dip cheese into a bowls of iced water, then drain and toss in seasoned flour to coat, shaking off excess. Heat oil in a frying pan, then cook cheese. in batches, over medium heat for 1 minute on each side or until golden. Squeeze juice of half a lemon over, scatter with parsley, then serve with crusty bread and remaining lemon quarters on the side.