Crumb Fried Camembay

½ cup plain flour
1 cup breadcrumbs
2 eggs, lightly whisked
1 wheel of Camembay
Salt to taste
Vegetable Oil to Deep Fry
Place the flour, eggs and breadcrumbs into 3 separate bowls.
Cut the Camembay into small wedges, toss in the flour and shake off any excess.
Dip each wedge at a time in the eggs and then in the breadcrumbs, pressing firmly to coat and set aside.
Add enough oil to a medium saucepan or deep-frying pan to reach a depth of 6cm. Heat over medium-high heat. Add 3-4 wedges of camembert to the oil and cook for 2-3 minutes or until golden. Drain on absorbent paper. Repeat in 3-4 more batches with remaining camembay wedges.
Sprinkle with salt and serve hot.

Best enjoyed with a chilled pint of beer.