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Deep-Fried Quail


  • 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)

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  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.