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1
Cut the Brie half into 6 small wedges, and freeze until completely frozen, about 1 hour.
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2
Meanwhile, tear the bread into small pieces, and put in a small bowl.
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3
Add the vinegar, toss and let sit until the bread is very soft, about 5 minutes.
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4
Transfer to a food processor.
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5
Add the parsley, olive oil, capers, whole cornichons, anchovy, 1/4 teaspoon salt and a few grinds of pepper, and process until a coarse paste.
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6
(The salsa verde can be refrigerated for up to 1 day.)
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7
Fill a small pot with about 2 inches of vegetable oil.
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8
Clip a deep-fry thermometer onto the side, and bring the oil to 350 degrees F over medium-low heat.
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9
Line a plate with paper towels.
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10
Meanwhile, beat the egg in a small bowl.
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11
Put the breadcrumbs in another small bowl.
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12
Bread and fry the Brie in two batches: Dip the wedges in the egg, then roll in the breadcrumbs to cover.
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13
Repeat for a double breading (make sure there are no bare spots where the cheese peeks through).
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14
Being careful of the hot oil, add half the breaded Brie and fry, turning as needed, until a deep golden brown, about 3 minutes.
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15
Remove with a slotted spoon, and allow to drain on the paper towels.
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16
Repeat with the remaining Brie.
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17
Spoon some of the salsa verde onto 6 small plates.
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18
Top each with a wedge of fried Brie, and garnish each with a cornichon half and parsley.
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19
Serve hot.
