Fried camembert with redcurrant sauce

Appetizing Fried camembert with redcurrant sauce Recipe

Fried camembert with redcurrant sauce
Prep Time : 0:10 | Cook Time : 0:12 | Total Time : 0:22 | Serving : 6 person.


  • 50g (1/3 cup) plain flour

  • 2 eggs, lightly whisked

  • 90g (1 cup) dried (packaged) breadcrumbs

  • 1 200g pkt camembert cheese, cut into 12 wedges

  • 1 227g jar redcurrant jelly (Nelsons brand)

  • 1 tablespoon dry red wine

  • 2 teaspoons wholegrain mustard

  • Vegetable oil, to deep-fry


  • Step 1

    Place the flour, eggs and breadcrumbs into 3 separate bowls. Toss the camembert in the flour and shake off any excess. Dip 1 wedge at a time in the eggs and then in the breadcrumbs, pressing firmly to coat. Place in a single layer on a plate.

  • Step 2

    Combine the redcurrant jelly, wine and mustard in a small saucepan, and cook over medium heat, stirring, until the jelly melts. Bring to the boil over high heat for 2 minutes or until mixture thickens slightly.

  • Step 3

    Add enough oil to a medium saucepan or deep-frying pan to reach a depth of 6cm. Heat over medium-high heat. (To test when oil is ready, a cube of bread turns golden brown in 15 seconds.) Add 3-4 wedges of camembert to the oil and cook for 2-3 minutes or until golden in colour. Drain on absorbent paper. Repeat in 3-4 more batches with remaining camembert wedges.

  • Step 4

    Place redcurrant sauce in a small bowl. Place the camembert on a platter and serve both immediately.

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