Fried quail: step-by-step cooking recipes at home

Juicy and aromatic quail meat has a delicate taste, and surpasses rabbit and chicken meat several times in its beneficial properties. It contains almost all vitamins and minerals vital for the human body. There is practically no fat in quail meat . It is a dietary product with excellent palatability and high nutritional value. In our article, we present several recipes for fried quail. In them we will offer to cook the bird in a pan, in the oven and on the grill.

How to fry quail in a pan?

Delicate meat with a crispy crust and spicy taste will appeal to even gourmets. Fried quails are prepared very quickly. But for this it is better to use a pan with a thick bottom. Then the meat is cooked evenly. Juniper berries are ideal as spices, but the finished dish can be sprinkled with dill and parsley.

A step-by-step recipe is as follows:

1. Cut the washed carcass along the breast, gut, mark in a bag and beat slightly, thereby flattening the bird a la chicken chicken.
2. Crush the juniper berries with a knife and rub the quail on all sides.
3. Leave the bird to marinate for 1 hour.
4. Heat vegetable oil in a pan, put quail open side down. Put oppression on top (for example, a pot of water). Fry quail for 5 minutes.
5. Turn the bird over and put oppression again. Fry for 3 minutes, after which remove the pan and bring the dish to readiness.

Fried quail in a pan with onions

Below is another simple recipe for making quail. The bird is only rubbed with vegetable oil, salt, pepper and garlic, fried until golden brown, and then stewed with onions under the lid.

The fried quail recipe is as follows:

1. The quail, washed and dried with a paper towel, is cut into two parts along the ridge.
2. In a small bowl, 30 ml of olive oil is mixed with a teaspoon of salt and black pepper to taste. Add finely chopped garlic.
3. Quail is poured with cooked marinade and left for 30 minutes.
4. Vegetable oil is poured into the pan and a tablespoon of cream is added.
5. Halves of quail carcasses are fried for 7 minutes on one side, and then on the second until tender.
6. Reduce the fire to medium. On quail, pour half the onion rings, cover the pan with a lid and cook the dish for another 15 minutes. After that, it can be laid out on plates.

Quail in the oven

Juicy poultry can be cooked not only in a pan. In the oven, quail is no less tasty. And they are prepared in this order:

1. The carcasses are rubbed with salt, red and black pepper, mayonnaise, sprinkled with lemon juice and sent to the refrigerator for 2 hours.
2. The oven is heated to 200 ° C. A lower pan with water is placed on the lower level.
3. Carcasses are laid out on the grill with the breast up.
4. After 30 minutes, the bird will be ready.

Grilled tobacco quail

In the warm season, it is not necessary to cook a bird in a pan. The quail will turn out much tastier if you fry it on the grill. To do this, the bird must first be cut across the breast and unfolded, then cleaned and dried inside with a paper towel. Further, it is advisable to grate the quail with marinade. For its preparation, it is necessary to mix vegetable oil (150 ml), salt (1 tbsp.), Suneli hops (2 tbsp.) And paprika (1 tbsp.). You can also add a little lemon juice and soy sauce, ground nutmeg and squeezed clove of garlic. In the marinade, the quail should "rest" 1-3 hours.

Cook the bird on open charcoal. Fried quail should be ruddy and very fragrant. The readiness of the dish can be determined by a puncture knife.