Deep Fried Quail with Lemon and Anchovy Dipping Sauce

I love quail and I love wing dings.

So I thought I would combine the two – well sort of. For those who don’t know wing dings are those little fried pieces of gold that you find in bain maries at servos across the country.

My local butcher always has a god supply of quail from Nubeena, so I grabbed half a doz on the weekend and had a bit of a fry up.

Ingredients:

6x Quail boned and quartered
1 1/2x Cups of Panko Bread Crumbs
1x Egg
2x Egg Yolks
1x Dash of Milk
1x Cup Seasoned Plain Flour

Sauce:

1 x Egg Yolks
1/3 Cup of Sunflower Seed Oil
3 Tbs Olive Oil
1x Tbs Anchovy Oil
1/2 Cup Sour Cream
1x Heaped Tsp Dijon Mustard
White Pepper and Salt to taste.
1x Tbs White Vinegar
Juice of Half a Lemon
3x Tbs Finely Chopped Parsley
10x Anchovy Fillets Finely Chopped (Really depends if you like anchovies or not and how strong they are)
The rind of 1/2 a preserved lemon very finely chopped
White pepper and Salt to taste

Method:

1. Coat quail pieces in flour and dust off excess. Then coat in beated egg and milk mixture and shake off excess. Then coat in breadcrumbs.
2. To make the sauce, in a electric beater combine; egg yolks, vinegar, lemon juice, pepper, and mustard. The very, very slowly add the oils while still whisking. Once the all the oil had been added you should have a nice mayonnaise. Then add the sour cream and combine.
3. To the sauce add the anchovies, parsley, preserved lemon peel and stir well. Let this sit for an hour or so – it is much better when it has been left to stand.
4. Just before you want to serve, heat up a pot of vegetable oil until about 180 degrees C I find on most stove tops use about 3/4 heat. Fry the quail until just golden. It should take 1-2min. If you think they might be under done just let site and they will keep cooking. Serve hot with the sauce.

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3 Responses to Deep Fried Quail with Lemon and Anchovy Dipping Sauce

  1. Oooh I love quail too! I bet the anchovy sauce is so good with the rich and savory quail meat. Looks delicious!

  2. Gorgeous photos, these would go down a treat at a party!

  3. Luise Schmid says:

    Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea.*

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