Best 2 Southern Pan Fried Quail With Grits Recipes
**Southern Pan-Fried Quail with Grits: A Taste of Tradition**
In the heart of the American South, where culinary traditions run deep, there lies a dish that embodies the region's rich heritage: Southern Pan-Fried Quail with Grits. This delectable dish combines the savory flavors of tender quail, expertly pan-fried to golden perfection, with the creamy richness of grits, a staple of Southern cuisine. As you embark on this culinary journey, you'll discover not just one, but a collection of carefully curated recipes that capture the essence of this classic dish.
From the traditional Southern Pan-Fried Quail with Grits, featuring a crispy coating and a juicy interior, to the zesty Pan-Fried Quail with Lemon and Herbs, bursting with citrusy brightness, each recipe offers a unique twist on this timeless dish. For those who prefer a bolder flavor profile, the Spicy Pan-Fried Quail with Chipotle Cream Sauce delivers a tantalizing blend of heat and smokiness. And for a touch of elegance, the Pan-Fried Quail with Port Wine Sauce offers a sophisticated combination of sweet and savory notes.
Accompanying these exquisite quail preparations, you'll find a variety of grits recipes that elevate this classic Southern side dish to new heights. From the creamy and comforting Basic Grits to the indulgent Cheesy Grits, and the savory Sausage and Grits, each recipe offers a distinct flavor and texture to complement the pan-fried quail perfectly.
Whether you're a seasoned home cook or just starting your culinary adventures, this collection of Southern Pan-Fried Quail with Grits recipes will guide you through the process with ease. Each recipe includes step-by-step instructions, helpful tips, and a detailed ingredient list, ensuring successful results every time. So gather your ingredients, fire up your stove, and prepare to embark on a delicious journey into the heart of Southern cooking.
SOUTHERN FRIED QUAIL
Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- 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, add enough oil to cover the pan to a depth of about 1 inch.
- Bring the oil to frying temperature (about 325) over medium-high heat.
- Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
- Remove to a paper towel lined plate to drain.
Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g
PAN FRIED QUAIL WITH GRITS AND HAM
THis dish calls for country ham which is salt cured to be VERY cautious with any salt you want to add. This is a dish served in Charleston by many families. and can be served for breakfast or brunch.
Provided by Shawn C
Categories Quail
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
- Remove to plate and keep warm in 200 degree oven.
- Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
- Prepare grits per package direction, cook for required time.
- When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
- Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
- serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
- Garnish with thinly-sliced green onions if desired.
- REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.
Nutrition Facts : Calories 860, Fat 54.6, SaturatedFat 25, Cholesterol 248.3, Sodium 318.9, Carbohydrate 34.6, Fiber 0.8, Sugar 0.7, Protein 55.3
Tips:
- Choose fresh quail: Fresh quail will yield the most tender and flavorful results. Look for plump, well-feathered birds with a light, gamey aroma.
- Brine the quail: Brining the quail in a mixture of water, salt, and sugar helps to tenderize the meat and add flavor. Brine the quail for at least 4 hours, or overnight if possible.
- Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the quail from sticking and will give it a nice, even sear.
- Cook the quail over medium heat: Cooking the quail over medium heat will help to prevent it from drying out. Cook the quail until it is golden brown on all sides and the internal temperature reaches 165 degrees Fahrenheit.
- Serve the quail with your favorite sides: Southern pan-fried quail can be served with a variety of sides, such as grits, mashed potatoes, or roasted vegetables.
Conclusion:
Southern pan-fried quail is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin and tender meat, quail is a great choice for a main course or appetizer. Serve it with your favorite sides and enjoy!
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