Deep-Fried Quail

Deep-Fried Quail


Deep-Fried Quail

Deep-Fried Quail



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)


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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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