- Place the flour, eggs/milk and breadcrumbs into 3 separate bowls. Coat the camembert in the egg/milk mixture, then toss in the flour. Dip in the egg/milk again and then in the breadcrumbs, pressing firmly to coat. (Dipping the camembert in the egg/milk first makes sure the flour will stick to the white coating of the camembert). Repeat the egg/milk and breadcrumb process to form a firm double coat. Refrigerate for at least 30 minutes.
- Deep fry camembert in hot oil at 170°C for 5-6 minutes.
- Drain on paper towel. Place on a serving platter. Serve with crusty bread and additional cranberry sauce.