Spread the quail open and pat dry with
onstick frying pan and fry quail eggs for 3-4 mins
Dip each piece of quail in milk and roll in
Wash quail and pat dry with a paper towel.
Salt and pepper to taste.
Beat egg.
Add 1 cup of milk to egg.
Roll quail in flour, then in milk and egg mixture, then in flour again, coating generously.
Cook in frypan with 1 inch of oil, waiting until the oil gets hot before putting the quail in the pan.
Brown evenly on all sides.
Cook on simmer for 15 to 20 minutes for tenderness. Allow 1 quail per person, split in half for faster cooking or can be left whole.
Pan-fry quail in butter until done, about
ntil aromatic.
Split each quail in half down the middle
Place flour, salt and pepper in a paper bag.
Dip quail in water and shake off excess.
Drop quail into bag and shake, covering each bird thoroughly.
Heat a frying pan half filled with oil.
Brown quail on both sides.
Cover skillet and reduce heat. Cook slowly until tender, about 30 minutes, turning once to brown evenly.
Combine flour, salt and black and red peppers; mix well and set aside.
Combine
egg
and milk and beat until blended. Dredge quail in flour
mixture,
dip in egg mixture and dredge again in flour
mixture.
In
a
large cast-iron skillet, heat enough oil to cover
quail
and
fry quail until golden brown, turning occasionally.
Drain
on
paper towels.
You will have to fry in two batches so keep first batch warm in 250\u00b0 oven.
Salt, pepper and roll quail in flour.
Fry in deep fat until brown (save drippings for cream gravy).
Wrap quail tightly in foil and cook in oven for 2 hours at 250\u00b0.
Serves 4 to 6.
Serve with hot biscuits, gravy and rice.
Spread quail open and wipe dry with paper towels.
Sprinkle with salt and pepper and dredge in flour.
Fill a deep, heavy skillet half full of salad oil; heat to 350\u00b0.
Cook quail in hot oil 5 minutes; cover and continue cooking until golden brown, turning once.
Drain well.
Serve birds on a hot platter and garnish with lemon slices and parsley.
Yields 6 servings.
Cut quail in half down center back and breast.
Soak for 15 minutes or more in buttermilk.
Add salt and pepper to self-rising flour in a plastic bag.
Add quail and shake until birds are well coated.
Split cleaned quail lengthwise; wash then dry.
Dress and split quail down the back, leaving breast together. Flatten out each bird with breast down and dust with salt and pepper on each side.
Roll in flour.
Place birds in skillet containing hot grease that will come halfway up on the birds. Brown well on all sides and then cover and turn down heat to simmer.
Simmer 30 to 40 minutes until tender.
The residue left in skillet may be used to make a cream gravy.
Rinse the quail in water, then place in a shallow pan and cover with buttermilk.
Refrigerate overnight.
Shake birds in bag in mixture of flour, salt, garlic and pepper.
Heat a frying pan half filled with oil.
Brown quail on both sides.
Cover skillet and reduce heat.
Cook slowly until tender, about 30 minutes, turning once or twice to brown evenly. Serves 4.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
mount for heat.
Cut quail in half length ways. Combine
o fry.
For the quail:
Using a sharp knife
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
Cut quail in halves.
Season with salt and pepper. In bowl, combine eggs, milk, flour and 1/4 teaspoon salt. Beat until batter is smooth. Dip quail in batter. Fry in deep fat heated to 365\u00b0 for about 8 minutes or until golden brown.
Drain on absorbent paper.