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Deep-Fried Camembert Recipe

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Slices of French camembert, deep fried in fresh breadcrumbs and served with a salad of satsuma, watercress and toasted pine nuts, with cranberry and port sauce

Slices of French camembert, deep fried in fresh breadcrumbs and served with a salad of satsuma, watercress and toasted pine nuts, with cranberry and port sauce

Camembert is a classic soft French cheese, one of France's best known and most popular. Like most cheeses, it is usually eaten and enjoyed just as it is bought, with fruit, vegetable greens, or bread. Deep-fried camembert has, however, become a fairly popular starter or appetizer in recent years, often accompanied by cranberry sauce or jelly. This recipe sees the deep-fried camembert served in just this way but with the further accompaniment of a delicious, nourishing salad, incorporating fresh watercress, satsuma segments, and crunchy pine nuts.

The page also includes an alternative serving suggestion for those who want to sample this dish with the camembert fresh and unfried.

List of Ingredients

Camembert, watercress, satsuma and pine nuts form the basis of this dish

Camembert, watercress, satsuma and pine nuts form the basis of this dish

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

One large serving

Ingredients

  • Handful fresh watercress
  • 1 satsuma (small, seedless orange)
  • 1 tsp pine nuts
  • 2 tbsp plain/all purpose flour
  • 1 egg, beaten
  • 3 tbsp fresh breadcrumbs
  • 3 quarter inch thick slices Camembert cheese
  • 2 tsp cranberry and port sauce
  • Salt and freshly ground black pepper
  • 2" deep pan of vegetable oil

Instructions

  1. Wash and dry the watercress and lay it on the serving plate.
  2. Peel the satsuma and remove any excess pith. Break carefully in to segments. Note that there is no need to skin these delciate, seedless segments as would be necessary with a larger orange. Lay them evenly on the watercress.
  3. Lightly toast the pine nuts in a dry frying pan until golden. This should take about 2 or 3 minutes. Scatter over the salad.
  4. Put the flour in one small bowl, the beaten egg in another and the breadcrumbs in a third. Bring a pan of oil up to a very high temperature.
  5. Pat each camembert slice on both sides in the flour. Dip in the egg and roll in the breadcrumbs. Repeat the egg and breadcrumbs stage and carefully deposit in the hot oil.
  6. Fry the camembert slices for about 3 minutes each side until crisp and golden. Remove to a plate covered with kitchen paper to drain.
  7. Plate the camembert slices beside the salad, add the port and cranberry sauce and serve.
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Read More From Delishably

Breaded Camembert, watercress, satsuma and pine nut salad and port and cranberry sauce is ready to serve

Breaded Camembert, watercress, satsuma and pine nut salad and port and cranberry sauce is ready to serve

The Nutritional Value of Watercress

Watercress is something of a superfood when it comes to health and nutrition. Containing only minuscule traces of fat and no cholesterol, it is packed full of vitamins and minerals. The article linked to on the right gives you a fuller insight in to the wondrous properties of this delicious green leaf.

Alternative Serving Suggestion Using Fresh Camembert

Camembert is laid on Oktoberfest boule bruschetta and garnished with freshly sliced basil

Camembert is laid on Oktoberfest boule bruschetta and garnished with freshly sliced basil

Cook Time

Prep time: 5 mins

Cook time: 10 mins

Ready in: 15 mins

Yields: One large serving

Ingredients

  • Satsuma, watercress and pine nut salad as above
  • 1 slice of Oktoberfest boule bread or bread of choice
  • 1 clove of garlic
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 3 slices of fresh Camembert
  • Sliced basil leaves to garnish
  1. Toast the bread on both sides until golden.
  2. Rub the top of the bread with the peeled and lightly crushed clove of garlic.
  3. Drizzle with extra virgin olive oil and season with salt and pepper.
  4. Plate the toast alongside the salad and lay on the slices of camembert.
  5. Garnish with the sliced basil leaves.

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