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Fried Brie

Fried Brie

A crispy panko shell, concealing hot, melted brie, combined with a tart redcurrant or lingonberry jam makes fried brie a perfect starter or even a main course.


  • 2 x 150g pieces of Brie
  • 40 g Panko Breadcrumbs
  • 3 tbsps Plain Flour
  • 1 Egg
  • 2 tbsps Redcurrant Jelly

You'll also need~200ml sunflower or canola oil for frying


    • Mix the panko and flour together in a bowl.
    • Place the oil into a large frying pan and put on the stove to heat up. While the oil is heating, crack the egg into another bowl and whisk up to combine the yolk and white.
    • Turn each piece of brie over in the egg until all sides are coated and then roll in the panko and flour mixture.
    • Roll the panko covered brie again in the egg and then roll a second time in the panko and flour, being sure to completely cover any gaps.
    • Once the oil has reached about 150 degrees Celsius, place the brie into the frying pan and fry for a minute or so on all sides, until golden brown all over.
    • Serve immediately with the redcurrant jelly.


    If you find that your brie is quite ripe and runny, even before frying, then place it into the freezer for 30 minutes before making the dish.
    Lingonberry jam can also be used in place of redcurrant jelly. Anything which has a tart flavour goes very well with the full flavour of the brie.
    To pad the dish out into a main meal, serve along with something like, as per the photo, a spinach salad, fresh steamed asparagus and pea shoots, with a twist of lemon and a simple olive oil and balsamic vinegar drizzle.