Southern Fried Quail is a delicacy straight out of my childhood. Simply seasoned, deep fried quail.
These Southern Fried Quail are straight out of my experience growing up in rural south Georgia from the late 1950s through the early '70s. It was a completely different world from today.
Granted, we were somewhat isolated in our little corner of the state. There was one small town (pop. about 2000) and the rest of the citizens were widely scattered throughout the various farms in the county.
There were no cell phones, no computers, no video games. We got three television channels and then only if the antenna was positioned just right. Life was slower, much more mellow and there was time. Time to share with family and friends. Time to relax. And time to just play.
Living Closer to Nature
I've talked before about how we spent long, hot summers gathering everything possible from the garden and freezing or canning it to use during the winter. Back then in our little corner of the world, people grew much of what they ate. There were always peas to be picked and shelled. Butterbeans, too.
And of course, the always dreaded corn shucking. That wasn't my favorite because you had to do it outside where the heat and mosquitoes tormented you until your task was finished.
We'd snap green beans, blanch and freeze them. And the same for squash. Summer also was the time for making pickles. Bread and butter pickles were always my favorite.
Hunting and Fishing
Besides gardening and growing vegetables, people raised their own cows and pigs and they also hunted and fished. All the men in my family were hunters and fishermen and they kept our tables and freezers supplied with fish, game and birds year round.
We had a steady supply of catfish, bream, and trout along with venison, dove, and quail. Quail was my favorite of the wild game because they had less of that gamey taste.
A while ago I started craving some southern fried quail. It had been years since I'd had any and since we don't have as many hunters in the family now I started looking around for a source. To make a long story short, I finally found whole farm-raised quail at Whole Foods.
Let me tell y'all something - quail are not inexpensive when you purchase them at Whole Foods. Whew! There was some sticker shock for sure! And to think we used to have them for the cost of a few shotgun shells.
Southern Fried Quail is a delicacy straight out of my childhood. Simply seasoned, deep fried quail.
How to Make Southern Fried Quail
Rinse the quail and pat dry thoroughly with paper towels. Generously season each bird with salt and pepper both inside and out.
Place the quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
Meanwhile, in a well-seasoned black iron skillet, heat the oil. You’ll want the oil to a depth of about 1-inch for frying the quail.
Add the prepared quail to the hot oil and fry, turning occasionally, until golden brown all over. Remove to a paper towel lined plate to drain.
My favorite way to serve fried quail is atop a ladle of cheese grits with roasted asparagus on the side.
Enjoy!
More Southern Heritage Recipes on Never Enough Thyme:
Quail Recipes from Other Bloggers:
- Buttermilk Fried Quail from Hunter Angler Gardener Cook
- Bacon Wrapped and Glazed Grilled Quail from The Grillin' Fools
- Buttermilk Fried Quail from Silver Oak Food & Wine
- Braised Quail with Mushrooms from Good Food Stories
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Southern Fried Quail
Ingredients
- 8 whole quail
- Salt and pepper
- All-purpose flour
- Peanut oil
Instructions
- Rinse the quail and pat dry thoroughly with paper towels.
- Generously season each bird with salt and pepper both inside and out.
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
- Meanwhile, in a well-seasoned black iron skillet bring enough oil for frying up to temperature. You’ll want oil to a depth of about 1-inch.
- Add prepared quail to the hot oil and fry turning occasionally until golden brown all over.
- Remove to a paper towel lined plate to drain.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Julien
I am SOLD! I’m cooking some quail tomorrow and this is just what I was looking for! I have everything I need already... even the peanut oil!
I dont know if you grew up in Moultrie (I did) but it sure sounds like the same place. Fond memories... fried quail, fried bream, fried dove, even fried squirrels (a bit tough but really good)! Sweet tea or Coke (Coke= Coca~Cola/Pepsi/RC/Nehi/Dr. Pepper... all soft drinks were Cokes)
I subscribed.
Thank you SO much!
JB
dollabill
U can purchase quail in a pack of six at most asian grocery stores for about $11.00 hope this help
Carole
Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. It would be great if you checked out some of the other links – there are some good ones already. Cheers
Cindy Means
My father was raised in North Carolina and was a bird hunter. It wasn't sport, it was putting meat on the table. I was born and raised in Oklahoma and he continued to bird hunt for the family. I have eaten my share of fried quail, and I loved it. Mom made cream gravy to go with it and mashed potatoes. When Dad would go pheasant hunting in Kansas, we would have Mom's special recipe for that. She would cut up the pheasants, lightly dredge them in flour, brown them in butter ( I am sure she used margarine, not butter) and then lay them on top of a deep bed of sour cream (at least 2 inches deep) in an 8 quart pot. She would cover the pot, then bake this in a slow oven, maybe 300 for about 1 1/2 hours. The pheasant would fall off the bone, and it and the accompanying sour cream "sauce" would be served over rice. I am also pretty sure she used "Minute Rice". No apologies, it was utterly decadent. Mom also cooked quail this way at times. My husband is not a hunter, so I adapted the recipe to use chicken breasts or tenders. We call it Chicken Stuff, and it is so rich and delicious it is reserved for birthdays and holidays.
I love your blog.
joe
Lana the onething about quail now days is the grocery sales the Texas a&m type an not the bobwhite . If you want any bobwhite quail please feel free to E-mail me . I am a state licensed quail grower & sale to the public.
Lana
You're right. These were not bob whites that I got at the grocery store. They were Texas type quail. Different taste, too.
Gary Simmons
Bobwhites are Native to Texas but you have to hunt them you can not buy them. Pharaoh Quail usually from Georgia not Texas is what you are buying.
Delishhh
I hardly ever buy quail. I have no idea why, this looks so easy and delicious. Nice work. I grew up on deer and moose which is really hard to find here so i never make it.