Bacon Fried is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of bacon that's made perfectly crisp and dry by frying in paper. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Fraze.
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This is a classic recipe for a Victorian version of Bacon Fried that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
This is a Victorian method for getting perfectly crisp and non-greasy bacon by frying on a sheet of paper.
Original Recipe
BACON FRIED.—Line the frying-pan with clean white paper, cut the bacon into thin slices, remove the rind, and lay the bacon on the paper; fry till brown.
Modern Redaction
Ingredients:
8 rashers of streaky bacon
Method:
Heat a non-stick pan until hot then line with white cartridge paper. Add the bacon and fry on both sides until crispy (about 10 minutes). Remove with a slotted spoon or spatula and transfer to kitchen paper to drain. The paper will absorb all the bacon fat so that it fries both crisp and dry.
