Fried Camembert with Red Berry Coulis

Name: Fried Camembert with Red Berry Coulis
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: France
Ingredients: 2 camembert (small and very firm); 1 pinch of salt; 1 pinch of black pepper; 2 eggs (beaten); 60 g of flour; 120 g of breadcrumbs (fine); 500 ml of frying oil; 4 tbsp of mixed berry jam (or lingonberry); 2 sprigs of parsley; 4 slices of sandwich bread (toasted)

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This fried Camembert recipe wins you over with its irresistible contrast between an ultra-crispy coating and a completely molten center. Served piping hot with a tangy touch of red berries, this breaded cheese is wonderful as an indulgent starter or at a cozy party.

Total time: 21 min
Prep: 15 min
Cook: 6 min
Rest: 15 min
Difficulty: Medium
Per person: €2.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

645kcal

Protein26 g16%
Carbs39 g24%
Fat43 g60%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Double breading is the absolute secret to keeping the Camembert from escaping into the frying oil. Be sure to seal the edges by gently pressing with your fingers before lowering the cheese into the very hot oil.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended after cooking, as the texture would turn soft and unpleasant. The raw breaded Camembert can be frozen for 1 month, but the breadcrumbs may not stick as well after thawing.

Storage : How long does it keep?

Fried Camembert softens and loses its crispness quickly. Eat immediately after frying.

Making ahead : Can you make it the day before?

Yes

The breaded Camembert (flour, egg, breadcrumbs) can be prepared the day before and kept chilled in an airtight container. Fry just before serving.

Reheating : How do you reheat it?

Reheating in the oven or air fryer can make the breading hard and the cheese runny/oily. The microwave would make everything soft and rubbery.

Variations

Gluten-free version: replace the wheat flour with cornstarch and the regular breadcrumbs with corn or rice crumbs.
Spicy version: stir a pinch of Espelette pepper or smoked paprika into the breadcrumbs to boost the flavor.
Wild herb version: add dried herbes de Provence or crumbled thyme directly into the breading for a rustic touch.

Mistakes to avoid

Using lukewarm oil: if the oil isn't hot enough, the breading will soak up the grease and turn soft instead of browning quickly.
Choosing a cheese that is too ripe: an already very creamy Camembert will melt too fast and burst through the shell before it is crisp.
Skipping the chilling time: the cold sets the breading and guarantees a clean result when cooking.

Frequently asked questions

Which type of Camembert should I choose for frying?

Go for a young Camembert, made with pasteurized or raw milk, that is still firm to the touch. An overly ripe cheese would turn liquid too fast and risk bursting through its golden crust during cooking.

Can I bake the breaded Camembert in the oven?

Yes, you can bake your breaded cheeses on a baking sheet lined with parchment paper at 200°C for 10 to 12 min after spraying them with a drizzle of oil.

Why does the breading fall off during cooking?

The breading crumbles if the cheese isn't completely covered or if the first layer of flour hasn't stuck well. A complete, even double breading always prevents this problem.

What sauce should I serve with this fried cheese?

A lingonberry jam, a sweet onion chutney or a tangy red berry sauce perfectly balances the richness and creaminess of the molten cheese.