Create a crumbing station with three shallow bowls with the flour, eggs and breadcrumbs each in their own separate bowl.
Cut the Camembert into 8 wedges. Take each wedge and dust with flour, dip in the egg then roll in crumbs. Place on a plate not touching any of the other wedges. Refrigerate for 10 minutes.
Put all the wedges through the egg and crumbing bowls a second time then return to the fridge for 10 minutes.
Put all the wedges through the egg and crumbing bowls a third time then return to the fridge for 10 minutes. Three layers of crumbs is required to stop the cheese escaping the crumb crust when it melts in the deep fryer.
Heat a deep fryer to 180 degrees C. Add half the wedges cook until golden brown, then cook the other half. If the oil is too hot the crumb will brown without melting the cheese, adjust the temperature if required.