Fried Camembert

The ultimate in gooeyness. Soft cheese, fresh salad and redcurrant sweetnes.

Prep Time 10

Cook Time 10

Total Time 20

Servings Wedges

Crack the eggs into a small dish and whisk. In a second dish add the flour and in a third dish add the breadcrumbs.
55 g plain flour, 2 large eggs, 100 g breadcrumbs
Add a little salt and pepper to the flour and mix well.
salt, Pepper
Cut the Camembert in to 12 wedges of equal size.
200 g camembert cheese
Place a wedge of camembert into the flour and liberally coat. Pick up and shake excess flour.
Place the floured wedge into the whisked egg and coat well and finally dip the wedge into the breadcrumbs making sure all of the camembert is coated.
Transfer the coated wedge to a plate and repeat with the remaining wedges.
Place a high sided frying pan or saucepan over a medium to a medium high heat and add about 2.5 inches of oil. Use a thermometer or a piece of bread to test if hot enough (175C/350F). A small piece of bread will go golden with 10 – 15 seconds at that temperature.
Carefully add the wedges to the oil in batches of 3 or 4 at a time cooking for 2 – 3 minutes or until the breadcrumbs have turned a lovely golden brown. Carefully turn them over during frying to make sure evenly cooked.
Transfer the cooked wedges to kitchen paper on a plate to drain while you cook the rest.
Serve with redcurrant jelly/sauce and a small salad and serve immediately.