dinner · everyday
Buttermilk fried quail with chives and black pepper
Halved quail brined in icy salt water, soaked in buttermilk, fried crisp on the bone and finished with chives and black pepper.
- Time
- 45min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut out the backbone with kitchen scissors and split each quail in half through the breastbone.
-
2
Dissolve the salt in the water, add plenty of ice and brine the quail for 1-2 hours in the fridge.
-
3
Drain, pat dry and soak in buttermilk for at least 2 hours or overnight.
-
4
Mix the flour, cornstarch, salt and pepper. Dredge the quail, shaking off the excess.
-
5
Fry at 180°C (355°F) for 3-4 minutes until golden and just cooked; quail is best slightly pink at the bone.
-
6
Drain, sprinkle with flaky salt, chives and lots of black pepper. Serve with lemon.
