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    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
    • 1/4 cup basil leaves, cut into strips
    • Lemon vinaigrette (any recipe -- substitute lemon for vinegar)


    Instructions


    1. Preheat oven to 400 degrees (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 1/4-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 degrees to cook through, about 15 minutes.

    3. In a bowl, toss together the arugula, corn, blueberries and basil with vinaigrette to taste. Mound this salad mixture on 4 individual plates and place a quail on each.

      Serves 4



 

 

 


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