3/4 c. all-purpose flour
1/2 c. flat beer at room temperature
pinch of salt
1 tsp. canola oil
1 large egg, separated, at room temperature
Two 8 oz. rounds Camembert
Canola oil for frying
In a large bowl, whisk together the flour, beer, salt, and oil. There will be a few small lumps. Cover the bowl with plastic wrap and let stand in a warm place for about 3 hours. Stir in the egg yolk. In a small bowl, beat the egg white with an electric mixer until stiff peaks form. Fold into the beer batter.
Cut each round of cheese, rind and all, into 8 pie-shaped slices, then cut each slice crosswise in have. In a skillet or deep fryer, heat about 2 inches of oil to 325 F. Dip the cheese pieces, one at a time, into the beer batter. Drop into the hot oil, and cook in batches, turning as necessary with a spoon, for 1 to 2 minutes, or until golden brown. With a slotted spoon, remove each piece as soon as it's browned, and drain on paper towels.
From The Irish Pub Cookbook