You should be eating more quail.
By Andrew Zimmern
In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with a bright, herb-packed aioli. Then, I’m inspired by my friend Jose Andres to make a traditional paella over open fire. Using his technique, I’ll create the coveted crispy bottom layer known as socarrat.
Fried Quail with Lemon-Basil Aioli
Ingredients
- 2-3 quarts of peanut or canola oil
- 1 cup corn strach
- 1 cup flour
- 1/4 cup Andrew Zimmern’s Grill Magic Seasoning, or your favorite all-purpose grill seasoning
- Salt
- 1 cup Buttermilk
- 4 semi-boneless quail, cut in quarters
- Lemon-basil aioli, for serving (recipe below)
Instructions
Heat the oil in a large pot to 375 degrees F.
In a large mixing bowl, combine the cornstarch, flour, Grill Magic and salt. Divide this mixture evenly into two mixing bowls. Add the buttermilk to one of the bowls, whisking until smooth. You want a consistency similar to a runny pancake batter.
In batches, dip the quail into the wet batter, then into the dry starch mix and place immediately into the hot oil.
Fry the quail, in batches, for about 5 minutes, or until brown, crisped and cooked through. Drain on a wire rack set over a sheet tray. Season with salt.
Serve immediately with the seasoned mayo.
Lemon-Basil Aioli
- 3 egg yolks
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 seeded and cleaned serrano pepper, chopped
- Zest and juice of 1 lemon
- 1 loose cup of basil leaves
- 1 bunch chives, chopped
- 1 cup canola oil
- 1/2 cup olive oil
- Salt
Place the egg yolks, white vinegar, mustard, serrano, lemon zest, basil and chives in a large deep blending cup. Puree using an immersion wand. With the machine running, slowly add the canola oil in a thin stream, emulsifying the sauce, then do same with the olive oil. Stir in the lemon juice to taste. Season with salt and serve with the quail.
