Deep Fried Camembert...

[Meg888]

Made this on Saturday gone; cut into wedges, roll in flour then egg then breadcrums & deep fry for 2 mins and scoop on to kitchen paper. Then - All the blooming cheese melted and dripped out leaving a gooey mess in bowl and an empty breadcrumb 'shell'. This doesnt happen in the restaurants! What went wrong? It didn't melt in the oil.

[snags]

Double crumb it.

[ummmm]

Like snags says double crumb it and fry for maybe a bit longer so the breadcrumbs for a stronger shell.

[ummmm]

*form

[snags]

I'd use hotter oil for less than two minutes so the out crispens quicker without the insides getting the chance to heat up too much and melt.

[ummmm]

Or that ^^

[snags]

Fancy some now. Or a baked one with slivers of garlic stuck in it.

[Meg888]

Ahhh... So once I'd rolled in BC's would I then repeat the whole performance or just roll in egg the BC's?

[ummmm]

Repeat. Egg breadcrumbs, egg breadcrumbs.

[Meg888]

'roll in the egg - then the breadcrumbs'..!

[vodkancoke]

Once you have crumbed it, put it in the fridge to set and firm up.

[friedgreentomato]

We do ours in pastry and then fry it or bake it gives a better seal as well.

also remember that fryers in restaurants are industrial and therefore get hotter than the domestic ones.

[Khandro]

It's disgusting; how can anyone eat that glop?

[friedgreentomato]

khandro the OP was asking how to do it not for your opinion on the taste or look of it!

[Meg888]

I have to admit, I think it would have been nicer with brie or mozzerella.....

[vodkancoke]

It's lovely with either Meg. x

[Khandro]

f.g.t; Sorry for my outburst, it's just that I have bad memories of having to eat may way through it once when it would have been very impolite to leave it. I've nothing against Camembert by the way, but prefer it at cellar temperature, on a cracker, with a glass of red wine and grapes.