Crisp fried cheese with mango and avocado salsa

Gary Rhodes pairs gooey, fried cheese from the Liverpool Cheese Company with a piquant salsa for a perfect flavour and texture combo
By Gary Rhodes
Crisp fried cheese with mango and avocado salsa
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the salsa

  • 1 avocado, stone removed, peeled and diced
  • 1 mango, stone removed, peeled and diced
  • 1 lime, juice only
  • 1/2 red chillies, finely chopped
  • 4 spring onions, finely sliced

For the cheese

  • 4 thick slices bread, crumbed in a food processor
  • 1 lemon, zest only
  • 1 tbsp parsley, chopped
  • plain flour, for dusting
  • 4 slices semi-soft cheese, such as Baltic or Camembert
  • 3 eggs, beaten
  • vegetable oil, for deep-frying
  • 1 tsp coriander, chopped (optional)


1. For the salsa: in a bowl, mix together the avocado, mango, red chilli, and spring onions. Squeeze the lime over and season, to taste, with salt and freshly ground black pepper.

2. For the cheese: mix the breadcrumbs, lemon zest, and chopped parsley together in a bowl. Lightly flour the cheese and dip in the beaten eggs, then dip in the breadcrumb mixture to coat.

3. Heat the vegetable oil in a deep pan and deep-fry the cheese, in batches, for 2-3 minutes, or until golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.

4. Serve the cheese with the salsa, garnished with a sprinkle of chopped coriander if using.

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