Hot Fried Quail

IMG_0084_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Serves 4

  • 20 TQF quail knots
  • Salt and pepper
  • 2 cups all purpose flour
  • Oil, for frying
  • Jalapeno or Serrano peppers, sliced thinly

Glaze:

  • 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.