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    Deep-Fried Quail


    Source of Recipe


    Aunt Saunny

    Salt
    Pepper
    6 quail
    1/2 cup water
    2 bay leaves
    1/4 cup butter
    2 cups pancake batter
    1/2 teaspoon thyme
    Vegetable oil (for frying)

    Salt and pepper quail. In a large skillet put water, bay leaves and butter. Add quail. Cover and steam on low for 1 hour or until quail are fork-tender. Make pancake batter and season with salt, pepper and thyme. Dip each quail into batter, coating well. Fry in hot oil until lightly browned, just a few seconds.
 

 

 

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