Camembert Frit

Ingredients

Equipment Needed

• •Thin paring knife
• •Three shallow breading dishes
• •16 to 18 cm (6½ to 7-inch) heavy saucepan, about 3-quart capacity
• •Clip-on deep-fry thermometer
• •Spider or wide slotted spoon
• •Wire rack set over a sheet pan

Instructions

1. 1

   Strip and shape

   Keep the Camembert cold while you work. With a thin, sharp knife, shave away the white rind from the top, bottom, and circumference, taking the crust but as little of the paste as possible. Cut the naked wheel into 8 elongated, lozenge-like pieces of even thickness, then sprinkle the cayenne lightly over every side. If the cheese softens and drags beneath the knife, stop and refrigerate it for 10 minutes before continuing.

2. 2

   Coat twice à l’anglaise

   Arrange the flour, the Anglaise (for Egg-and-bread-crumbing) (No. 174), and the fine breadcrumbs in three shallow dishes. Roll one lozenge lightly in flour and tap away the excess, dip it completely in the Anglaise, then press it into the breadcrumbs. Dip it into the Anglaise a second time and apply a second complete layer of crumbs, without another flour coating. Repeat with the remaining pieces. Run your fingertips over every edge and corner; if you find a bare patch, dab it with Anglaise and press on more crumbs. Ça se rattrape. The second coat cannot be decorative or timid, because it is the wall holding back the molten cheese.

   Use one hand for flour and crumbs and the other for the Anglaise. The coating stays fine and even instead of gathering into heavy clumps around your fingers.
3. 3

   Chill and heat

   Set the coated lozenges on a rack or parchment-lined tray and refrigerate them uncovered for 30 minutes. During the final 10 minutes, pour the oil into a narrow heavy saucepan to a depth of 2 inches (5 cm), keeping the pan no more than half full, and heat it to 350°F (180°C). The fat must set the egg and crumbs immediately. Oil below 345°F (175°C) soaks the coating before it hardens; oil much hotter darkens the crumbs before the center softens.

   Keep water away from the frying station and lower each piece with a spider or slotted spoon. A narrow saucepan gives the necessary depth without demanding a brigade-sized quantity of oil.
4. 4

   Fry at the last moment

   Fry 2 or 3 lozenges at a time so the oil remains between 345°F and 350°F (175°C and 180°C). Turn them once and cook for 60 to 90 seconds, just until the coating is evenly deep gold. Let the oil recover its heat before adding the next batch. If a piece begins to leak, lift it out immediately and place it leak-side up on the rack so the crust can set. Bring the oil back to temperature, inspect the remaining pieces, and patch any weak spot with Anglaise and breadcrumbs before frying. Ça se rattrape.

5. 5

   Drain and serve

   Lift each lozenge onto a wire rack and let it drain for 30 to 45 seconds. Paper traps moisture beneath the crust, while a rack keeps the underside crisp. Serve two lozenges per person at once, while the crumb is firm and the Camembert inside flows when opened. They need no sauce or decorative garnish; the cheese, cayenne, and double coat have already finished the argument. À table!

Chef Tips

• •Choose a Camembert that yields slightly beneath a finger but does not slump in its box. The paste must be ripe enough to melt and firm enough to survive rind removal. If your wheel is very soft, chill it for 45 minutes before shaping.
• •Fine, dry breadcrumbs make the close, resisting shell this dish requires. Coarse flakes leave channels where the cheese can escape, however generous the coating appears.
• •The source asks for hot fat without prescribing its flavor. Fresh sunflower, peanut, or grapeseed oil is the honest home equivalent because it reaches the necessary heat without covering the Camembert or cayenne.
• •Pour a dry brut cider from Normandy. Its acidity and faint apple bitterness cut through the molten cheese without introducing a sweet condiment the original dish never asked for.

Advance Preparation

• •The Camembert can be stripped, shaped, seasoned, and coated up to 4 hours before serving. Refrigerate the lozenges uncovered for the first 30 minutes so the coating sets, then cover them loosely and keep them cold.
• •Measure the oil and arrange the frying and draining stations before guests arrive. Begin heating the oil about 10 minutes before serving, but never fry the Camembert ahead; its crisp shell and flowing center belong to the last moment.

Frequently Asked Questions

Nutrition Information

1 serving (about 105g)