Rántott Sajt — Fried Cheese with Tartar Sauce

Ingredients

• 12 oz Trappista, Edam, or young Gouda, in ½-inch slabs
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups dry breadcrumbs
• 2 cups neutral oil, for frying
• ⅓ cup mayonnaise
• 2 tbsp chopped pickles
• 1 tsp mustard
• 1 lb potatoes, for fries or boiling
• Salt and black pepper

Method

1. Coat each slab in flour, then egg, then breadcrumbs. Then do the egg and crumbs a second time, sealing every edge and corner. Cheese finds any gap you leave.
2. Freeze the breaded slabs 20 minutes. Cold cheese gives the crust time to set before the inside turns to lava.
3. Heat the oil to 350°F (175°C) — a crumb should sizzle briskly on contact.
4. Fry two pieces at a time for 90 seconds per side, until deep gold. Any longer and you are making a cheese fountain.
5. Drain on a rack and rest 2 minutes. Stir the mayonnaise with the chopped pickles and mustard for the tartar.
6. Serve with fries or boiled potatoes and the tartar sauce, and eat it while the pull is still spectacular.