I’ve tried this dish before as a starter in a local restaurant back home in Navan, but it was with Camembert cheese. Both Camembert and Brie are similar as they are soft cheese made from cows milk. I spent the June bank holiday weekend down in Dingle, Co. Kerry playing badminton and having the craic with friends (ISBT). The one and only Hillgrove, the wild BEARhound and Tiesto into the early hours of the morning and badminton couple of hours later would just about sum up the weekend. I met lots of new people who all shared a common interest… Drink! (and maybe a little badminton). One new found friend is a guy that goes by the name of Cheese. When asked – “What is your favourite type of cheese?” he answered, “Deep Fried Brie!” Buddy, this ones for you.
Pieces of Brie, can be big or small up to you
Mixed herbs, Salt & Pepper
Vegetable oil, for frying
You can buy already made breadcrumbs or make you own by blending up some bread. Mix the breadcrumbs with the dried herbs and add salt and pepper. You could also add paprika or cayenne for a bit of extra kick.
Dust each piece of Brie in flour, then dip in the eggs, and finally coat in breadcrumbs.
Heat the oil in a large, high-sided pan. Coat the Brie once again in the breadcrumbs (second coating).
Lower the pieces into the hot oil and cook for about 3 minutes, until they turn golden. They don’t take long to cook so keep an eye when frying. Transfer to a plate covered with kitchen paper to drain off any excess oil.
A suggestion would be to serve with 2–3 tablespoons of relish in the centre of four plates and place a slice of Brie on top. Serve immediately to ensure that the cheese oozes out as soon as you break into the crust. Be careful not to burn yourself and enjoy!