Fried Toad in the Hole is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic dish of a steak that's part-fried, and finished in batter by simmering and then baking. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Toad in the Hole.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
165. A Fried, Toad in the Hole.—Take a steak of the size required, not less in thickness than what I have before stated, and partly fry on both sides; have ready a pint of second-class batter, as No. 470; remove the steak for a minute, add more fat In the pan, put in the batter when it is beginning to become as thick as paste, place the steak in the middle, raise the frying-pan a sufficient height from the fire on a trivet, so as to cook gently; 'turn it over; or put the pan in the oven; when well set it is done; serve on a dish, the bottom uppermost.
Heat a little oil or in a pan. When hot, add the steak and fry for a few minutes per side, or until nicely browned. Remove the steak from the pan, add a little more butter or oil and when hot pour in the batter. Cook, stirring until the batter begins to thicken to the consistency of a paste.
Now set the steak in the middle of the pan then reduce the heat and cook gently until the batter begins to set. At this point, transfer the pan to an oven pre-heated to 200°C and cook for about 15 minutes more, or until the batter is golden brown and cooked thorough.
