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Epicurious
Gourmet

Panfried Quail and Creamed Corn with Bacon

3.8

(2)

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 4

Ingredients

6 whole jumbo quail (6 to 8 ounces each)
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup milk
about 2 1/2 cups corn or canola oil for frying

Accompaniments:

lemon wedges
creamed corn with bacon

Preparation

  1. Step 1

    With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360°F.

    Step 2

    While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray. With tongs lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain. Keep quail warm. Return oil to 360°F. and coat and fry remaining quail in same manner.

  2. Step 3

    Serve quail with lemon wedges and creamed corn.

TagsQuailPoultryLemonCitrusFruitCornVegetableBaconCured MeatMeatScallionOnionRoot VegetableMainDinnerNut FreeFrySummerGourmet
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