Fried Brie (Fromage Frit) — Crispy Breaded Cheese Appetizer, Pan-Fried & No Deep Fryer
Make restaurant-style fried brie (fromage frit) at home with this crispy breaded cheese appetizer that’s pan-fried—no deep fryer needed. Based on my YouTube video (with important tweaks for better adhesion and zero leaks), this easy party starter delivers a golden, shattering crust and a gooey center in minutes. Perfect for Canada/USA weeknights, game day, or holiday boards, it uses cold Brie (or Camembert), a simple flour-egg-breadcrumb coating, and shallow oil at 370–390°F. Serve hot with cranberry compote, spicy honey, or homemade tartar sauce for a bistro finish.
Based on my YouTube video — with a few important changes since publishing for better adherence, less leaking, and an even golden crust.
Why this fried cheese works (and what I changed)
If you’ve ever bitten into a restaurant-style fried brie and wondered why it’s so perfectly crisp outside yet molten inside, the secret is heat control and prep. In this version, I firm-chill the breaded cheese for 20–30 minutes so the coating sets and the brie doesn’t burst. I also season the coating lightly (a touch of salt + white pepper) and keep the oil between 370–390°F (188–200°C) so the crust browns fast while the center just melts.
This method is shallow-fried (about ¾ in / 2 cm of oil), so you don’t need a deep fryer. Use panko for extra crunch or regular breadcrumbs for a tighter classic shell. Serve it hot with something tangy or fruity for contrast — think homemade tartar sauce, cranberry or raspberry compote, or even spicy honey.
Key tips at a glance
- Cheese choice: Use Brie (cold, firm wedge), Camembert, or a firm goat/cow’s milk double-cream. Avoid very runny cheeses unless they’re well-chilled after breading.
- Cold is gold: Chill the breaded pieces 20–30 min (or 10 min in the freezer).
- Right oil depth: 2 cm / ¾ in. Medium-wide pan.
- Hot oil, short fry: 45–60 seconds per side.
- Drain + season: Paper-towel rest, then a light sprinkle of fine salt.
Ingredients (2–3 appetizer servings)
(weights first; metric + imperial; cut into 1 cm slices)
- 400 g (14 oz) Brie (or Camembert), cold, sliced 1 cm (⅜ in)
- 60 g (½ cup) all-purpose flour
- 2 large eggs, beaten
- 100 g (1 cup) breadcrumbs (regular or panko)
- 600–800 ml (2½–3½ cups) neutral oil for shallow frying (canola/sunflower)
- 2 g (½ tsp) fine salt (split between flour + a finishing pinch)
- 0.5 g (⅛ tsp) white pepper (optional, in the flour)
Optional dips & add-ons
- 15–30 ml (1–2 tbsp) spicy honey or pepper jelly
- Cranberry or raspberry compote
- Homemade tartar sauce (homemade tartar sauce)
- Homemade mayonnaise (fail-proof mayonnaise)
Step-by-step (Chef-style)
- Set up a 3-bowl station. Flour (with a pinch of salt + optional white pepper), beaten eggs, breadcrumbs.
- Slice the cheese. 1 cm (⅜ in) thick. Keep it cold.
- Coat: Flour → Egg → Breadcrumbs. Press gently to coat evenly. For maximum crunch, repeat Egg → Breadcrumbs once more.
- Chill: Arrange on a lined tray and refrigerate 20–30 min (or freeze 10 min).
- Heat oil: Add ~2 cm (¾ in) oil to a skillet. Heat to 188–200°C / 370–390°F.
- Fry fast: Work in batches. Fry 45–60 s per side until deep golden. Avoid crowding (the oil drops in temperature).
- Drain & finish: Transfer to paper towels. Sprinkle a pinch of fine salt. Serve immediately with a tangy dip.
Substitutes & variations
- Cheese: Camembert, Saint-André, firm goat brie, or even halloumi (less gooey, very crisp).
- Crumb: Panko for airy crunch, fine breadcrumbs for a tight shell.
- Gluten-free: Use rice flour + GF breadcrumbs.
- Air fryer: Spray lightly with oil; 200°C/390°F for 7–9 min, flip halfway (watch closely — every unit differs).
- Seasoning: Add dried thyme, parsley, or paprika to the crumbs for a bistro vibe.
What to serve with fried brie (pairings & sides)
- For the bistro plate: a little salad, crisp potatoes, and a bright sauce. Try Parisian potatoes or classic authentic Belgian fries, plus tartar sauce or mayonnaise.
- For a soup + small plate combo: classic French onion soup or creamy tomato soup.
- For greens & crunch: homemade Caesar salad with garlic croutons.
- Dips & condiments: Hollandaise (luxury), ranch dressing, ketchup.
- Dessert idea: French fruit tart or strawberry tiramisu.
Pro tips & troubleshooting
- Leaking? Cheese was too warm, or the rest was too short. Chill longer and/or double-crumb.
- Greasy crust? Oil too cool. Reheat to 370–390°F and fry fewer pieces per batch.
- Shell browns too fast? Lower to ~360°F and shorten time; your cheese may be very soft — keep it colder.
- Coating slides off? Pat the cheese dry before flouring; press the crumbs on firmly; rest the breaded slices longer.
FAQ (quick answers)
Can I prep ahead? Bread in the morning, chill on a tray, cover loosely. Fry just before serving.
Can I bake instead of fry? Texture won’t be the same. If you must: 220°C/425°F, 8–10 min, turning once and brushing with oil.
Best oil? Neutral, high-smoke: canola, sunflower.
How do I reheat leftovers? They’re best fresh. Rewarm briefly in a hot oven/air fryer to re-crisp, but expect some cheese loss.
Can I make it kid-friendly? Skip pepper; serve with ketchup or ranch.
Storage
Best eaten immediately. If you must store, refrigerate in a single layer, uncovered until cool, then cover. Re-crisp in a 220°C/425°F oven for 4–6 minutes.
Fried Brie (Fromage Frit) — Crispy Breaded Cheese Appetizer, Pan-Fried & No Deep Fryer
Ingredients
- 400 g 14 oz Brie (or Camembert), cold, sliced 1 cm (⅜ in)
- 60 g ½ cup all-purpose flour
- 2 large eggs beaten
- 100 g 1 cup breadcrumbs (regular or panko)
- 600 –800 ml 2½–3½ cups neutral oil for shallow frying (canola/sunflower)
- 2 g ½ tsp fine salt (split between flour + a finishing pinch)
- 0.5 g ⅛ tsp white pepper (optional, in the flour)
Optional dips & add-ons
- 15 –30 ml 1–2 tbsp spicy honey or pepper jelly
- Cranberry or raspberry compote
- Homemade tartar sauce homemade tartar sauce
- Homemade mayonnaise fail-proof mayonnaise
Instructions
- Set up a 3-bowl station. Flour (with a pinch of salt + optional white pepper), beaten eggs, breadcrumbs.
- Slice the cheese. 1 cm (⅜ in) thick. Keep it cold.
- Coat: Flour → Egg → Breadcrumbs. Press gently to coat evenly. For maximum crunch, repeat Egg → Breadcrumbs once more.
- Chill: Arrange on a lined tray and refrigerate 20–30 min (or freeze 10 min).
- Heat oil: Add ~2 cm (¾ in) oil to a skillet. Heat to 188–200°C / 370–390°F.
- Fry fast: Work in batches. Fry 45–60 s per side until deep golden. Avoid crowding (the oil drops in temperature).
- Drain & finish: Transfer to paper towels. Sprinkle a pinch of fine salt. Serve immediately with a tangy dip.
Video
Notes
Substitutes & variations
- Cheese: Camembert, Saint-André, firm goat brie, or even halloumi (less gooey, very crisp).
- Crumb: Panko for airy crunch, fine breadcrumbs for a tight shell.
- Gluten-free: Use rice flour + GF breadcrumbs.
- Air fryer: Spray lightly with oil; 200°C/390°F for 7–9 min, flip halfway (watch closely — every unit differs).
- Seasoning: Add dried thyme, parsley, or paprika to the crumbs for a bistro vibe.
What to serve with fried brie (pairings & sides)
- For the bistro plate: a little salad, crisp potatoes, and a bright sauce. Try Parisian potatoes or classic authentic Belgian fries, plus tartar sauce or mayonnaise.
- For a soup + small plate combo: classic French onion soup or creamy tomato soup.
- For greens & crunch: homemade Caesar salad with garlic croutons.
- Dips & condiments: Hollandaise (luxury), ranch dressing, ketchup.
- Dessert idea: French fruit tart or strawberry tiramisu.
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