How to Make the Perfect Fried Bread

Few things bring comfort to the breakfast table quite like a golden, crisp slice of fried bread. 

It’s a classic of the Great British fry-up, often considered indulgent, but when done properly, it’s a thing of beauty. 

Perfect fried bread should be crisp on the outside, soft inside, and full of flavour without being greasy. Here’s how to achieve that perfect balance.

Choosing the Right Bread

Start with the bread itself — it makes all the difference.

Type: Medium-thick slices of white bread are traditional, but a good-quality farmhouse loaf or sourdough adds a touch of sophistication. Avoid pre-sliced supermarket bread that’s too thin, as it will soak up oil and potentially become soggy. Medium or thick sliced bread should be OK.

Fresh or Stale? Slightly stale bread (a day old) works best, as it absorbs less fat while still crisping up beautifully.

Picking Your Fat

This is where opinions become passionate. The fat you use will define the flavour.

Dripping: Traditionalists swear by beef dripping — it gives unbeatable flavour and crispness.

Lard: Another old-school favourite that fries evenly and crisps beautifully.

Oil: For a lighter option, use vegetable, sunflower, or rapeseed oil.

Butter: Adds a wonderful richness, but burns easily, so keep the heat low or mix it with oil to prevent scorching.

The Method: Step by Step

Heat the Pan:

Use a heavy frying pan and heat your chosen fat over medium heat. You want it hot enough to sizzle when the bread hits the pan, but not smoking.

Add the Bread:

Lay the slice in the pan. Don’t move it around — let it sit and develop a golden crust.

Press Gently:

Using a spatula, press the bread lightly to ensure even contact with the pan.

Flip Once:

When the underside is golden brown and crisp (after 1–2 minutes), flip it. Fry the other side for about the same time.

Drain:

Remove and place on kitchen paper for a few seconds to absorb any excess fat.

Serving Suggestions

Fried bread is a star on its own, but it’s also the perfect sidekick to:

A full English breakfast, eggs, sausages, bacon, baked beans, and mushrooms.

Poached eggs and tomatoes, for a lighter twist.

Brown sauce or ketchup, depending on your loyalties.

Or even as a base for a quick lunch, topped with mashed avocado, sautéed mushrooms, or melted cheese.

Tips for Perfection

Temperature control is key, too cool and the bread soaks up fat; too hot and it burns.

Don’t overload the pan, fry one or two slices at a time for best results.

Season lightly with salt and pepper just before serving to enhance the flavour.

A Final Word

Fried bread might seem simple, but it’s an art that’s easy to master with the right ingredients and care. Whether you’re making a full English breakfast or a late-night comfort snack, a perfectly fried slice adds that irresistible crunch and nostalgia that only true comfort food can deliver.