Crispy Pan-Fried Camembert (Panir Sookhari)

Cut the Camembert into eight equal triangular wedges. Keep the cheese chilled to help it hold its shape during frying.

In a shallow plate, combine the flour and mustard powder evenly.

In a small bowl, whisk the egg and milk until smooth.

In another bowl, mix the breadcrumbs with red pepper powder and black pepper.

Coat each cheese wedge in the flour mixture, then dip into the egg mixture, and finally roll in the breadcrumbs. Repeat the egg and breadcrumb steps once more to create a sturdy crust.

Heat vegetable oil in a small pan or deep fryer to 170–180°C (340–355°F).

Fry the coated cheese pieces for 30–60 seconds, just until golden and crisp. Do not overfry, as the cheese may melt out.

Remove and drain on paper towels.

Garnish with fresh herbs and serve immediately with a spicy or tangy sauce.