Mema And Papa'S Famous Quail
A hearty Southern dish featuring tender fried quail, perfect for family gatherings and outdoor cookouts, served with biscuits and flavorful gravy.
Ingredients
Instructions
- Soak quail in salt water overnight.
- Dip quail in flour.
- Fry quail in oil until golden brown.
- Serve with biscuits and quail gravy.
Tips & Substitutions
For an extra layer of flavor, consider marinating the quail in herbs or spices before soaking in salt water. If you don't have quail, small game birds like Cornish hens can be a great substitute. When frying, ensure the oil is hot enough to achieve that golden brown crust without making the meat greasy. Experiment with different types of flour for a unique texture.
Serving Suggestions
Serve the fried quail alongside fluffy biscuits and a generous pour of quail gravy for a comforting meal. This dish pairs beautifully with creamy mashed potatoes or a fresh green salad to balance the richness. Consider adding a side of Jiffy Jambalaya for a deliciously varied dinner spread.
Storage & Reheating
Leftover cooked quail can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the quail in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through, ensuring it remains moist. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Mema And Papa'S Famous Quail contains roughly 31 calories, with 6g protein, 0g carbohydrates, and 1g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, frozen quail can be used, but it's important to thaw it completely in the refrigerator before soaking in salt water. This ensures even seasoning and prevents any texture issues from freezing.
What type of oil is best for frying quail?
A neutral oil with a high smoke point, such as vegetable or canola oil, is ideal for frying quail. This helps achieve a crispy texture without overpowering the dish's flavor.
How do I know when the quail is cooked through?
The quail is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Additionally, the skin should be a beautiful golden brown, indicating a crispy exterior.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).