Whole fried quail

Whole fried quail

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This recipe is loosely based on a chinese cooking technique that first poaches the bird gently and lets it dry slightly before frying. The aromatic stock will impart the flavour of the spices into the bird. This recipe is as unpretentious as it is fantastic. You take some jumbo quail and a few simple ingredients and you are in business. This recipe can be adapted to cook most poultry and game.

Ingredients

Quantity Ingredient
2 litres Aromatic stock
4 whole quails, legs trussed
vegetable oil, for deep-frying
2 tbsp sliced red chillies, if you like it hot, use bird’s eye chillies
4 garlic cloves, thinly sliced
1 spring onions, sliced

Method

  1. Put the stock in a large saucepan or stockpot and bring to the boil. Add the quails and reduce the heat to low. Poach the quails for 15 minutes without boiling. Remove the quails and refrigerate, uncovered, overnight (or for a few days) for the skin to really dry out. You can cook them straight away and the results are great, but the skin will not be as crisp.
  2. Preheat the oil to 180°C in a deep-fryer or large heavy-based saucepan. Test the oil by dropping a small piece of bread in it – if it sizzles furiously it is hot enough.
  3. Deep-fry the chilli and garlic until crisp, then remove with a slotted spoon and place in a bowl with the spring onion.
  4. Deep-fry the quails, in batches, until very crisp. Remove and drain on paper towel.
  5. To serve, cut each quail in half through the breastbone and serve with the fried chilli mixture.

Stefano:

  • This method is not Italian, but we are sure it would not be frowned upon by any of our Italian friends, especially those fond of garlic, chilli and quail.
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