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Quail: Buttermilk-Fried Quail with Corn & Blueberry Salad

Source of Recipe


Adapted from "Tom Douglas' Seattle Kitchen"



List of Ingredients



• 4 semi-boneless quail, trimmed of excess fat
  
• 1 cup buttermilk
  
• 2 cups all-purpose flour
  
• 2 Tbsp kosher salt
  
• 2 tsp freshly ground black pepper
  
• Vegetable oil
  
• .
  
• -- Corn & Blueberry Salad --
  
• 6 cups arugula, washed, trimmed and dried
  
• 1 cup corn kernels, cooked and cooled
  
• 1 cup fresh blueberries
  
• ¼ cup basil leaves, cut into strips
  
• Lemon vinaigrette (any recipe -- substitute lemon for vinegar)
  






Instructions



1. Preheat oven to 400° F.
   Combine quail and buttermilk in a bowl. In another bowl, combine flour, salt and pepper. Dredge each quail in the seasoned flour mixture.
   
   
2. On stovetop, heat about ¼-inch oil in a heavy skillet and brown quail on all sides, 5 to 6 minutes total. Transfer quail to roasting pan and place in oven, roasting at 400° to cook through, about 15 minutes.
   
   
3. In a bowl, toss together the arugula, corn, blueberries and basil with vinaigrette to taste. Mound the salad mixture on 4 individual plates and place a quail on each.
   
   Serves 4