- 6 dressed quail
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon ground red pepper
- 3/4 cup vegetable oil
- 2 cups water
How to Make It
Split quail lengthwise to, but not through, breast bone; spread quail open, and pat dry. Combine flour and next 4 ingredients; dredge quail in flour mixture, reserving flour mixture.
Pour oil into a 12" cast-iron skillet. Fry quail in 2 batches in hot oil over medium heat 3 to 4 minutes or until browned. Remove quail, and set aside. Reserve 1/4 cup drippings in skillet.
Add reserved flour mixture to drippings. Cook, stirring constantly, 4 minutes or until flour is browned. Slowly add water, stirring constantly. Return quail to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until quail is tender and gravy is thickened. Serve quail with gravy over wild rice blend, dirty rice, or mashed potatoes.