Hot Fried Quail
- 20 TQF quail knots
- Salt and pepper
- 2 cups all purpose flour
- Oil, for frying
- Jalapeno or Serrano peppers, sliced thinly
- 4 TBSP butter
- 4 TBSP honey
- Hot sauce, to taste
Season the quail with salt and pepper, then dredge in the flour, shaking off excess. Refrigerate the quail for about 1 hour. Melt the butter and honey together in a large bowl and add hot sauce to taste. Heat the oil to 375 degrees in a deep fryer or large pot and fry the quail in batches for about 4 minutes, or until golden. Remove the fried quail to a rack or absorbant towels to drain. Once all of the quail are fried, toss them in the glaze and sprinkle with a little more salt. Serve immediately with the sliced peppers.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.