Fried Skillet Bread Recipes

FRIED BREAD

Steps:

• Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick.
• Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
• Cut dough into about 9 biscuits.
• Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done.
• Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)

Steps:

• Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready. Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary). Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c). Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet. Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done. To serve, break off in irregular pieces and serve hot. *NOTES I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one. First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it). When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

FRIED SKILLET BREAD

Steps:

• Sift 4 cups flour with baking powder and salt.
• Combine milk and melted butter.
• Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
• When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
• Turn out dough onto board and knead lightly, working in remaining flour.
• Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
• Pour enough oil in skillet to measure about 1/4 inch deep.
• Heat oil and brown each loaf quickly, one at a time until golden on both sides.

BREADED PAN-FRIED COD RECIPE

Steps:

• Make the tartar sauce by combining mayonnaise, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, relish, chopped fresh dill, ⅛ teaspoon black pepper, and salt in a bowl. Mix thoroughly and refrigerate until ready to serve.
• To make the breading, combine panko breadcrumbs, celery salt, paprika, cayenne, and ¼ teaspoon black pepper.
• Crack an egg into a bowl and beat.
• Set up a breading station with four bowls in this order: bowl holding cod, bowl holding flour, bowl holding beaten egg, and bowl of breading.
• Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.
• Heat a 10 or 12-inch nonstick pan on medium heat and add the vegetable oil. Once the oil begins to shimmer, add the cod spaced evenly in the pan. Pan fry for 5 minutes. Rotate each piece of cod 180 degrees ½ way through to evenly brown the top.
• After 5 minutes flip the cod, and set heat to medium-low. Pan fry for another 5 minutes, once again rotating the cod ½ way through to evenly brown the bottom.
• Serve immediately with a side of tartar sauce.

SIMPLE FRY BREAD

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.