📝 About This Recipe
A cornerstone of the legendary Full English Breakfast, this fried bread is far more than just a piece of toast; it is a golden, crispy, decadent revelation. Historically a clever way to use up leftover bread and rendered fats, it delivers a deeply savory crunch that provides the perfect vessel for runny egg yolks and baked beans. When prepared correctly, it achieves a glass-like exterior while remaining slightly soft at its heart, making it the undisputed king of the breakfast plate.
🥗 Ingredients
The Bread
- 4 slices White Bloomer or Sandwich Bread (thick-cut, preferably 1-2 days old)
The Frying Fats
- 50 grams Unsalted Butter (high quality)
- 2 tablespoons Beef Dripping or Lard (for authentic traditional flavor)
- 1 tablespoon Vegetable Oil (to raise the smoke point)
- 1-2 tablespoons Bacon Fat (reserved from frying your breakfast bacon)
Seasoning and Finishing
- 1 pinch Maldon Sea Salt (flaky)
- 1 teaspoon Fresh Flat-leaf Parsley (finely chopped for a pop of color)
👨🍳 Instructions
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1
Select your bread carefully. Use a sturdy white loaf and slice it into thick 'doorsteps' about 1.5cm to 2cm thick. If the bread is very fresh, leave the slices out on a wire rack for 30 minutes to dry out slightly.
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2
Place a large, heavy-bottomed cast iron skillet or frying pan over medium heat. A heavier pan ensures even heat distribution and a superior crust.
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3
Add the beef dripping (or lard) and the vegetable oil to the pan. Allow them to melt together until the mixture begins to shimmer.
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4
Add the butter to the hot oil. Once the butter foams and the bubbles begin to subside, you have reached the perfect temperature for frying.
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5
If you have just cooked bacon, ensure that savory bacon fat is still in the pan; it provides the essential 'salty' backbone of traditional fried bread.
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6
Lay the bread slices into the pan. Do not overcrowd; fry in batches of two if necessary to maintain the oil temperature.
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7
Press down gently on the bread with a spatula to ensure every nook and cranny of the surface makes contact with the hot fat.
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8
Fry for approximately 2-3 minutes on the first side. You are looking for a deep, mahogany gold color, not a pale tan.
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9
Flip the bread slices over using tongs. The second side usually cooks faster, taking about 1-2 minutes.
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10
If the bread has absorbed all the fat and looks dry, add a small knob of extra butter to the pan to finish the second side.
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11
Once both sides are perfectly crisp and golden-brown, remove the bread from the pan.
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12
Immediately place the fried bread on a plate lined with paper towels for just 10 seconds per side to remove excess surface grease without losing the crunch.
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13
Sprinkle a tiny pinch of flaky sea salt over the hot bread to enhance the savory notes.
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14
Slice diagonally into triangles and serve immediately while the exterior is still shatteringly crisp.
💡 Chef's Tips
Use 'stale' bread that is a day or two old; fresh bread absorbs too much oil and becomes soggy rather than crispy. Never use low-fat spreads or margarine; the water content is too high and will result in steamed bread rather than fried. Maintain a medium heat—if the pan is too hot, the bread burns before it crisps; if too cool, it becomes a greasy sponge. For a gourmet twist, rub a halved garlic clove over the surface of the bread immediately after it comes out of the pan. Don't be shy with the fat; the bread needs to shallow-fry, not just be lightly greased, to achieve that signature texture.
🍽️ Serving Suggestions
Serve as a mandatory component of a Full English Breakfast alongside back bacon, Cumberland sausages, and black pudding. Perfect for mopping up the runny yolks of two sunny-side-up fried eggs. Top with a generous portion of hot, saucy baked beans for a classic British comfort snack. Pair with a strong, hot mug of Builders' Tea (black tea with a splash of milk) to cut through the richness. Serve alongside grilled tomatoes and sautéed mushrooms to balance the decadent, fried texture.