COUNTRY FRIED QUAIL
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
Provided by Dreamgoddess
Categories Quail
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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
If you are working with real wild quail, I highly recommend you brine them before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do - the birds are going to get plenty of seasoning later. Submerge your quail in this brine for 4 to 8 hours. Store-bought quail don't need to be brined. As a general rule, 1 quail is an appetizer, 2 a lunch, 4 a good portion for a hearty eater. You can also do this recipe with chukars and Hungarian partridges. (I also have similar recipes for buttermilk fried rabbit and fried walleye.) Serve with mashed potatoes, cole slaw, cornbread and collard greens.
Provided by Hank Shaw
Categories Appetizer
Time 2h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 738 kcal, Carbohydrate 58 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 179 mg, Sodium 1990 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FRIED QUAIL WITH SPICY SALT
Make and share this Fried Quail With Spicy Salt recipe from Food.com.
Provided by JustJanS
Categories Quail
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 234.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 82.8, Sodium 2634.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.1, Protein 22.3
SOUTHERN FRIED QUAIL
Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
FRIED QUAIL WITH SAUSAGE AND OYSTER CREAM
Provided by John Martin Taylor
Categories Milk/Cream Sausage Quail Oyster
Yield Makes 4 appetizer servings; 2 main course servings
Number Of Ingredients 6
Steps:
- Preheat the oven to its lowest setting and place a cooking rack over a sheet pan in the oven. Rinse the quail, pat dry, then dust in the flour. Do not season the flour; the sausage is very salty and spicy.
- Fry the quail in a small amount of oil or lard in a skillet over high heat until they are golden brown, turning once, about 10 minutes. Remove to the rack in the oven to keep them warm while you prepare the cream sauce.
- Drain the oysters and set aside, reserving the liquor. Put the sausage in a saucepan and cook over medium-high heat until all of the grease is rendered out and the sausage is evenly browned. Remove the sausage from the pan and allow it to drain. Pour off the grease and discard.
- Add the cream and the oyster liquor to the pan and reduce over high heat until the sauce is just shy of the desired consistency, stirring often and scraping any brown bits stuck to the bottom of the pan. Lower the heat and crumble the cooked sausage into the cream. Add the oysters, heating the sauce through until the oysters just begin to curl, just a minute or two. Remove the birds from the oven to plates. Pour the sauce over the birds, dividing the oysters and bits of sausage equally among the plates.
SOUTHERN PAN-FRIED QUAIL WITH GRITS
Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. -Athena M. Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.
Nutrition Facts :
More about "fried quail food"
QUAIL RECIPES | FOOD & WINE
From foodandwine.com
10 BEST BAKED QUAIL RECIPES | YUMMLY
From yummly.com
4 WAYS TO FEED QUAIL - WIKIHOW
From wikihow.com
Views 214K
SOUTHERN FRIED QUAIL | FRIED QUAIL, QUAIL RECIPES, COOKING
From pinterest.com
FRIED QUAIL EGGS | MISS CHINESE FOOD | RECIPE | FRIED QUAIL, FOOD ...
From pinterest.ca
BEST LAYER DIET FOR QUAILS (5 BEST FEED FOR LAYING QUAILS)
From thehappychickencoop.com
WHAT CAN QUAIL NOT EAT? - 9 ITEMS - FARMHOUSE GUIDE
From farmhouseguide.com
AIR FRIED QUAILS WITH FIVE SPICE & BUTTER (CHIM CúT NướNG AIR …
From vickypham.com
QUAIL RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
SOUTHERN FRIED QUAIL - FOOD NETWORK
From foodnetwork.co.uk
FRIED QUAIL RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT DO QUAILS EAT? THE ULTIMATE QUAIL FEED GUIDE
From thehappychickencoop.com
FRIED QUAILS RESTAURANT STYLE RECIPE - YOUTUBE
From youtube.com
THE BEST CAST IRON PAN SEARED QUAIL RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
10 BEST SMOKED QUAIL RECIPES | YUMMLY
From yummly.com
BUTTERMILK FRIED QUAIL RECIPE | SILVER OAK FOOD & WINE
From silveroak.com
FRIED QUAIL WITH CREAM GRAVY RECIPE | MYRECIPES
From myrecipes.com
AUTHENTIC VIETNAMESE FRIED QUAIL – CHIM CUT CHIEN - ASIAN FOOD …
From asianfoodfiesta.com
KENTUCKY FRIED QUAIL | FOOD THINKERS BY BREVILLE
From foodthinkers.com
SOUTHERN FRIED QUAIL WITH A FRENCH TWIST - GARDEN & GUN
From gardenandgun.com
CRAVING CHICKEN-FRIED QUAIL? HERE'S HOW TO FRY IT UP AT ... - FOOD …
From foodrepublic.com
SPICY FRIED QUAIL – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
QUAIL FEED: WHAT TO FEED QUAILS (QUAIL FEEDING GUIDE FOR …
From roysfarm.com
HOW TO FRY QUAIL - OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO COOK NASHVILLE HOT FRIED QUAIL | FIELD & STREAM
From fieldandstream.com
STEAMED AND FRIED QUAIL WITH AIOLI SAUCE - CTV
From more.ctv.ca
THE SECRET TO TENDER JUICY FRIED QUAILS - DEVOUR.ASIA
From devour.asia
THAI FRIED QUAIL EGGS ARE A YOLK LOVER'S DREAM - MYRECIPES
From myrecipes.com
SOUTHERN FRIED QUAIL RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
FRIED QUAIL EGGS | MISS CHINESE FOOD
From misschinesefood.com
FRIED QUAIL RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
FRIED QUAIL EGGS – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
LAOTIAN MARINADED FRIED QUAIL - EASY DELICIOUS RECIPE
From cookingwithlane.com
COOKING QUAIL: WATCH MICHELIN CHEFS COOK THIS DELICATE GAME
From finedininglovers.com
AUTHENTIC VIETNAMESE FRIED QUAIL - CHIM CUT CHIEN
From cookingwithlane.com
CAST IRON CHICKEN-FRIED QUAIL – GARDEN & GUN
From gardenandgun.com
5 BEST QUAIL FEED IN 2022 [REVIEWED] - THE POULTRY FEED
From thepoultryfeed.com
QUAILS AS FOOD - WIKIPEDIA
From en.wikipedia.org
SOUTHERN PAN FRIED QUAIL - STACY LYN HARRIS
From stacylynharris.com
FRIED QUAIL | FRIED QUAIL, FOOD DIARY, FOOD
From pinterest.ca
BUTTERMILK FRIED QUAIL WITH GARLIC, THYME, PAPRIKA, AND CAYENNE
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love