Fried quail on plate with dip

Southern-fried quail with blue cheese dressing

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Prep: 10 mins Cook: 6 mins plus at least 6 hrs marinating

More effort

Serves 4

Try a more refined type of fried chicken using quail with an indulgent blue cheese dipping sauce. These golden-brown bites are perfect party food

Nutrition and extra info

Nutrition: per serving

  • kcal689
  • fat42g
  • saturates6g
  • carbs51g
  • sugars3g
  • fibre3g
  • protein25g
  • salt0.9g
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Ingredients

  • 100ml buttermilk
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • ¼ tsp ground cumin
  • 3 quails, split in half through the middle so you have six halves
    Quail

    Quail

    kway-ell

    Originally native to the Middle East, quail are now found across Europe. It's a small bird,…

  • sunflower oil, for deep-frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • celery leaves, to serve (optional)

For the dressing

  • 4 tbsp mayonnaise
  • 4 tbsp buttermilk
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 40g soft blue cheese, crumbled
  • pinch celery salt

For the spiced flour

  • 250g plain flour
  • ½ tsp cayenne pepper
  • ½ tsp onion salt
  • ¼ tsp dried oregano
  • ¼ tsp chilli flakes

Method

  1. Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.

  2. To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together – don’t worry if it’s not totally smooth. Keep chilled.

  3. When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.

  4. Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.

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