Country Fried Quail Food

SOUTHERN FRIED QUAIL

Steps:

• Rinse the quail and pat dry thoroughly with paper towels.
• Generously season each bird with salt and pepper both inside and out.
• 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, add enough oil to cover the pan to a depth of about 1 inch.
• Bring the oil to frying temperature (about 325) over medium-high heat.
• Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
• Remove to a paper towel lined plate to drain.

GRILLED QUAIL

Steps:

• Season quail with salt and pepper. In a small bowl, whisk together oil, honey, garlic, and thyme. Pour over bird and marinate for at least 4 hours or up to 1 day.
• Heat grill to medium-high. Grill quail breast side down (skin side down if using chicken), until well browned, about 5 minutes. Turn quail and repeat. Remove and let rest in a bowl for at least 5 minutes.
• Remove quail from bowl and quarter. Whisk vinegar into any remaining quail drippings in bowl and then season with salt and pepper.
• Pour vinegar mixture over arugula and toss. Divide among 4 plates and top with quail.

SOUTHERN-FRIED QUAIL WITH BLUE CHEESE DRESSING

Steps:

• Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.
• To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together - don't worry if it's not totally smooth. Keep chilled.
• When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.
• Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.

COUNTRY FRIED QUAIL

Steps:

• Spread the quail open and pat dry with paper towels.
• Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
• Dredge the quail in the seasoned flour.
• Pour oil to 1/4" depth in the skillet and heat.
• Add the floured quail to the oil when it's hot and brown on both sides.
• Remove the quail from the skillet.
• Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
• Add to the drippings in the skillet and stir to combine.
• Add the quail back in the skillet.
• Add enough water to come halfway up the quail.
• Cover and reduce the heat to low.
• Simmer for 30 minutes or until the quail is done and the gravy has thickened.

BUTTERMILK FRIED QUAIL

Steps:

• 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.
• Fry for about 4 to 5 minutes. Fry gently - you want a steady sizzle, but nothing raging, and you definitely don't want the quail to just sit in oil. You might need to adjust the heat a bit. Turn the quail over and fry for another 3 to 4 minutes. You will probably need to fry in batches, so just leave the unfried quail in the colander until you are ready to flour them up and fry them. Don't let the floured pieces sit.
• When the quail are good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.

OLD FASHIONED COUNTRY FRIED STEAK

Steps:

• If necessary, cut the cubed steak into serving sized pieces.
• Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.
• Liberally season both sides of the cubed steak with the seasoning salt. You can use any seasoning salt that you like or just plain salt and pepper.
• Dredge the steak one piece at a time in flour.
• Carefully place the prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
• Check for adequate browning and turn to the second side to cook for an additional 2 to 3 minutes.
• Remove steak to a paper towel lined plate and keep warm until serving.

EASY PAN FRIED CAST IRON QUAIL

Steps:

• Preheat oven to 425.
• Dry the quail with a paper towel and salt and pepper.
• Truss (tie together) the legs to keep it presentable and to cook more evenly. (This is an optional step).
• Preheat skillet to high heat and add enough oil to lightly coat the bottom of the pan. When hot, add the birds breast side down. Sear ~ 4-5 minutes or until golden brown, flip and place in oven.
• Cook quail in the oven ~10 minutes or until internal temperature of the quail reaches 165F.
• Add salt to taste and serve with Roasted Brussels Sprouts. Happy Eating! Beckie

FRIED QUAIL WITH SPICY SALT

Steps:

• To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
• Split each quail in half down the middle and clean well.
• Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
• Coat each quail piece in flour, dustin off the excess.
• Fill a wok to 1/4 full with oil and heat the oil to 190c.
• Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
• Serve with the lemon wedges on the side.