This isn’t a quiet little tea-time snack.
Delia Smith’s Deep Fried Jam Sandwich is messy, crispy, gooey in the middle — exactly the kind of treat you make when you want something fun and fast.
It’s peanut butter and jelly, yes — but hugged in crushed cornflakes and fried to golden goodness.
Why This Deep Fried Jam Sandwich Works So Well
It’s the contrast that makes it perfect.
Crispy outside from the cornflakes.
Soft, melting center from the peanut butter and jelly.
The milk and egg soak softens the bread just enough.
The hot oil seals everything in seconds.
No soggy sadness here — just bite after bite of crunchy, sweet joy.
Ingredients (And Why They Matter)
- Peanut Butter: Creamy, rich, and perfect against the crunch.
- Sandwich Bread: Soft and easy to seal around the filling.
- Raspberry Jelly: Tart enough to balance the richness.
- Eggs + Milk + Sugar + Cinnamon: Quick custard for dipping.
- Cornflakes: The ultimate crispy coat — no boring breadcrumbs.
- Vegetable Oil: Neutral flavor, high smoke point — fries clean.
How to Make It
1. Build Your Sandwiches
Spread two tablespoons of peanut butter on three slices of bread.
Spread raspberry jelly on three more slices.
Press them together gently — not too hard — like you’re building normal sandwiches.
2. Set Up Your Dipping Station
In a shallow bowl, beat together the eggs, milk, sugar, cinnamon, and the last tablespoon of peanut butter.
It’ll look a bit messy — that’s fine.
Crush the cornflakes roughly — you want some chunky bits left for better crunch.
Tip them into another bowl.
3. Dip and Coat
Take a sandwich.
Dip it into the milk-egg mix — quickly, don’t soak it.
Then press it into the crushed cornflakes, coating all sides well.
4. Fry It Up
Heat the vegetable oil in a deep pan or fryer.
You want it hot — shimmering but not smoking.
Gently lower the sandwiches into the oil.
Fry until golden on both sides — just a couple minutes each side.
Use tongs to lift them onto paper towels.
Let them drain and crisp up.
5. Serve and Smile
Cut each sandwich in half while it’s still warm.
Get the milk ready — you’re gonna need it.
Best eaten hot, when the peanut butter is soft and the jam’s starting to ooze.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sandwich falls apart | Soaked too long in milk-egg | Quick dip — don’t drown it |
| Coating falls off | Didn’t press the cornflakes properly | Press them into the bread firmly |
| Oil splatters badly | Oil too cool, sandwiches soaking wet | Pat dry slightly before frying, heat oil right |
| Too greasy | Oil not hot enough | Test oil with a crumb — should sizzle fast |
What to Serve It With
- Tall glass of cold milk
- Fresh strawberries or raspberries
- A scoop of vanilla ice cream if you’re feeling bold
- Even just a spoonful of extra jelly on the side
How to Store and Reheat
Fridge:
Wrap leftover halves in plastic wrap. Store up to 2 days.
Freezer:
Wrap tightly, freeze up to 1 month. Defrost before reheating.
Reheat:
- Oven: 175°C for about 8–10 minutes.
- Air fryer: 5 minutes at 375°F (190°C).
- Microwave: Only if you’re desperate — makes it softer, not crispy.
A Quick Bite of History
Deep-fried sandwiches have been around for ages — from Monte Cristos to fairground PB&Js.
What started as a way to make a sandwich exciting turned into pure indulgent genius.
Delia’s version? Classy but still fun — as it should be.
Try More Delia Smith Recipes:
Delia Smith Deep Fried Jam Sandwich
Description
Delia Smith’s Deep Fried Jam Sandwich is the wild, fun cousin of your everyday PB&J.
Crunchy cornflake crust, warm peanut butter, melting jam — fried until golden and perfect.
It’s a quick kitchen win when you want something messy and amazing.
Ingredients
Instructions
- Spread 2 tablespoons of peanut butter on 3 slices of bread.
Spread jelly on the other 3 slices.
Sandwich them together gently. - Beat the eggs, milk, sugar, cinnamon, and last tablespoon of peanut butter in a shallow bowl.
Crush the cornflakes and tip them into another shallow bowl. - Dip each sandwich quickly in the milk-egg mix.
Press firmly into the crushed cornflakes to coat all over. - Heat vegetable oil in a deep pan or fryer until hot but not smoking.
- Fry the sandwiches for a couple of minutes on each side until golden.
Lift out and drain on paper towels. - Slice in half while still warm and serve straight away.
Notes
- Quick dip, not a long soak — keeps bread from falling apart.
- Cornflakes should be rough, not powder, for better crunch.
- Drain well on paper towels to stay crispy.
- Try swapping the jam for other flavors if you fancy.