Print Recipe

Deep-Fried Quail

RG

Ingredients


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Instructions

  1. Salt and pepper quail.
  2. 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.
  3. 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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