FRIED QUAIL
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Wild Game
Number Of Ingredients 4
Steps:
- 1. Dry and pick quail.
- 2. Clean and wipe thoroughly.
- 3. Salt, pepper, and dredge with flour.
- 4. Have a deep frying pan with a close-fitting lid 1/2 full of hot fat.
- 5. Put in quail.
- 6. Cook for a few minutes over high, the cover skillet and reduce heat.
- 7. Cook slowly until tender, turning the quail when golden brown.
- 8. Great served with cheese grits!
BARBECUED QUAIL WITH SPICED SALT AND LEMON
Steps:
- Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
- Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
- Preheat a barbecue grill plate to high heat.
- Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.
CHINESE-STYLE QUAIL WITH SEASONED SALT
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
- In small skillet or saute pan, combine salt, peppercorns, star anise and cinnamon. Place over high heat, and stir or shake until peppercorns begin to smoke. Set aside, and allow to cool.
- Place soy sauce in mixing bowl, add quail, and turn until they are lightly coated. Sprinkle the salt mixture (avoid the whole spices) sparingly inside the quail, and somewhat liberally outside. Put quail on a rack to dry at room temperature for 1 hour.
- While quail are drying, remove whole spices (peppercorns, star anise, cinnamon) from the salt, and grind them in spice grinder to a coarse powder. Add all of the remaining salt to the powder, and continue to process until finely ground. Transfer mixture to small serving bowl. Add sugar, and mix well. Set aside.
- In large, wide saucepan over medium-high heat, add peanut oil to a depth of at least 2 inches, and heat to about 375 degrees. Add quail, in batches if necessary, and fry until lightly golden, about 3 minutes. Remove, and drain on paper towels.
- To serve, remove grilling pins. Use large chef's knife or cleaver to cut each bird in half lengthwise and then diagonally under each thigh. The meat should be slightly pink. Arrange on large platter, and garnish with coriander sprigs. Pass the ground seasoned salt separately for dipping.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 14 grams, Sodium 605 milligrams, Sugar 1 gram
More about "fried quail with spicy salt recipes"
SOUTHERN DEEP FRIED QUAIL RECIPE - LANA’S COOKING
From lanascooking.com
4.7/5 (40)Total Time 15 minsCategory Main DishesCalories 480 per serving
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
- Meanwhile, in a well-seasoned black iron skillet bring enough oil for frying up to temperature. You’ll want oil to a depth of about 1-inch.
FRIED QUAIL RECIPE - BUTTERMILK FRIED QUAIL | HANK SHAW
From honest-food.net
5/5 (13)Total Time 2 hrs 30 minsCategory AppetizerCalories 738 per serving
- Mix the buttermilk with the all the spices (except the salt). Coat the quail with the mixture and set in a covered container for as little as an hour, and as much as 8 hours.
- When you are ready to fry, pour the oil into a large pan — a big cast iron frying pan or Dutch oven is ideal — and heat over medium-high heat. You want the oil to almost submerge the quail halves.
- Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk or anything, just leave it there.
- Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke! When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to get it coated in flour. NOTE: If you want your quail "extra crispy," let the battered birds sit on a rack until the flour absorbs the moisture of the buttermilk coating. Then give them a second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
HOT FRIED QUAIL | TEXAS QUAIL FARMS
From texquail.com
ASIAN STYLE ROASTED QUAIL - JO COOKS
From jocooks.com
QUAIL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRUNCHY KOREAN-STYLE FRIED QUAIL - REALTREE CAMO
From realtree.com
SOUTHERN PAN FRIED QUAIL - STACY LYN HARRIS
From stacylynharris.com
DEEP-FRIED QUAIL WITH SPICY SALT AND PEPPER - CKBK
From app.ckbk.com
CHINESE SPICY SALT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
HOW TO COOK NASHVILLE HOT FRIED QUAIL | FIELD & STREAM
From fieldandstream.com
AUTHENTIC VIETNAMESE FRIED QUAIL - CHIM CUT CHIEN - COOKING WITH …
From cookingwithlane.com
LAOTIAN MARINADED FRIED QUAIL - EASY DELICIOUS RECIPE - COOKING …
From cookingwithlane.com
PAN-FRIED QUAIL WITH GRITS & ONION GRAVY RECIPE - PAULA …
From pauladeen.com
CHINESE STYLE SALT & PEPPER CRISPY FRIED QUAIL RECIPE
From jesspryles.com
SPICY LABNEH FRIED CHICKEN SANDWICH RECIPE | KITCHN
From thekitchn.com
RICH ALASKA BLACK COD SHINES WITH A SPICY AND NUTTY SALSA
From adn.com
FRIED QUAIL RECIPE | YUMMLY
From yummly.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #asian #chinese #dinner-party #finger-food #holiday-event #deep-fry #wild-game #quail #meat #brunch #presentation #served-hot #technique
You'll also love