As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes.
They say that fry bread is the window to the soul. Oh no, scratch that. They say a fry bread saved is a fry bread earned. No, that's not it either. What is the old adage regarding fry bread? Oh yes, that's it. It's really freaking delicious.
Served slathered in honey, dusted with powdered sugar, or dipped in any kind of jam, fry bread is basically a huge flattened-out donut that is perfectly acceptable to use when making a sandwich. It's yeasted or sometimes leavened by baking powder for lightness, but then takes an all-important bath in the fat waters of a deep-fryer. Is it something you should eat every day? No, no it is not. Is it something you should line up for when Doug Flicker's Sandcastle re-opens this spring at Lake Nokomis? Definitely yes.
Sandcastle's crisp and puffy fry bread gets a savory, taco-like treatment with a pile of lean, spicy, all-natural, grass-fed ground bison from NorthStar Bison in Rice Lake, Wisconsin. It's finished off with a bit of sharp white cheddar cheese and shredded lettuce and is simple, tasty, and delightfully messy on its own, but a squiggle or two of Sriracha (available at the condiment cart) is highly recommended for maximum fry bread enjoyment.
The beach-side concession is set to open (depending on weather) April 15, and this season will bring a newly expanded and better-developed seating area complete with pavilion and beer garden. Tables and chairs are nice and all, but one fabulous feature of fry bread is that it folds like a New York slice, so you can eat it between innings at the softball fields, while chasing after your kids on the main beach, or while walking the paths at Nokomis.