Slice the chilled camembert into six equal wedges.
Season flour with salt and pepper and beat eggs in a bowl.
Dredge each cheese wedge in flour, dip in egg, and coat in breadcrumbs.
Place breaded wedges on a plate, cover, and chill.
Heat raspberries, sugar, and lemon juice in a saucepan over low heat.
Mash raspberries while stirring and bring the mixture to a boil.
Press the mixture through a sieve to collect the smooth sauce.
Heat rapeseed oil in a deep-sided pan or fryer to 190°C.
Fry cheese wedges until crisp and golden brown.
Drain wedges on kitchen paper and serve with the raspberry sauce.