Mix the breadcrumbs with the chopped thyme and tarragon in a bowl.
Dip the Camembert triangles into the beaten egg and coat thoroughly with the herbed breadcrumbs.
Heat the deep-frying oil in a heavy-bottomed pan.
Fry the breaded cheese for 2 to 3 minutes until crisp and golden, then drain on kitchen paper.
Sauté the sliced pepper, chilli flakes, garlic, and 35g of breadcrumbs for 2 to 4 minutes.
Blend the sautéed mixture in a food processor until smooth, adding water if necessary.
Serve the deep-fried Camembert immediately with the red pepper sauce.