Ingredients
6 whole quail, cleaned and split down back
salt and pepper
all-purpose flour
salad oil
lemon slices
parsley
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece
Kerala meets American South — two spice-heavy cuisines united
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece
Kerala meets American South — two spice-heavy cuisines united
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Spread quail open and wipe dry with paper towels. Sprinkle with salt and pepper and dredge in flour. Fill a deep, heavy skillet half full of salad oil; heat to 350°. Cook quail in hot oil 5 minutes; cover and continue cooking until golden brown, turning once. Drain well. Serve birds on a hot platter and garnish with lemon slices and parsley. Yields 6 servings.