Southern Fried Quail

Take inspiration from south America and deep fry your quail.

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
4 quails, brined in 20 parts water, 1 part salt

For the coating

750g self raising flour
Salt and pepper
1/2 teaspoon cayenne pepper
1 tablespoon dried oregano
1 teaspoon allspice
Buttermilk for dipping before dredging

For the salsa

4 ripe peaches
1 red onion, chopped
Zest and juice of 1 lime
1 teaspoon basil
1 teaspoon mint
1 teaspoon parsley
Extra virgin olive oil
Cider vinegar

Make the brine. Brine the quail (for eight hours).

Coat the quail in buttermilk. Roll the quail in the seasoned flour, put quail in the buttermilk again, and then the flour (with a little buttermilk added) and leave roll until covered, with clumps of flour.

Deep fry until cooked through and golden.

Make the salsa by peeling, core and dice the peach into 1cm cubes. Dice the red onion into small 1cm cubes. Mix all ingredients together, make the vinaigrette and pour over. Serve quail with salsa.

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