Trim rind off camembert to form a large square piece. Cut again into 1” cubes and freeze for about 20 minutes, or until very firm, on a parchment paper-lined sheet pan.
Combine flour and salt in a medium bowl, set aside. Whisk together eggs in a separate bowl, set aside. Next, create an assembly line of flour, whisked eggs, and a new bowl with breadcrumbs.
Toss frozen camembert cubes in flour and tap off excess. Transfer to eggs and use a fork to evenly coat each side, letting excess drip off before transferring to breadcrumbs. Shake to coat. Repeat from beginning to bread each cube a second time.
Heat about 4” of oil in a deep pot until the temperature reaches 365°F. Carefully spoon in breaded camembert and cook for about 1 minute until golden brown. Remove cooked pieces using a slotted spoon and transfer to a paper towel lined plate. Salt generously.