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Post by April B. on Feb 19, 2003 10:29:34 GMT -6
Cajun-Fried Quail 2 boneless quail 1 cup buttermilk 2 cups all-purpose flour 1 tablespoon each: garlic powder, chili powder and paprika 1 teaspoon each: cayenne pepper, salt and black pepper Oil for deep-frying (peanut oil preferred) Marinate quail in buttermilk 15 minutes in a glass container or plastic bag. In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside. Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove quail from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.
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