Fried quail - step by step recipe with photos. How to fry quail in a frying pan?

Quail meat is tender and tasty, and it is also very healthy. This bird belongs to the category of game, but today you don’t have to go hunting to try it. Many poultry farms and farms raise quails for sale. This nutritious product is available in many supermarkets and butchers, where it is sold already plucked and gutted. This greatly facilitates the housewife’s task, no matter what version of the valuable poultry dish she is going to prepare. If you need to make a delicious appetizer for dinner, it is best to fry or stew quail, as it takes little time and does not require much culinary skill. If you know how to cook quail in a frying pan, you can easily set not only an everyday, but also a holiday table.

Cooking features

The process of cooking quail in a frying pan cannot be called difficult, but it has certain specifics. If you don't know a few important points, you can ruin the product.

• If you are going to fry quails caught on a hunt, they need to be plucked and gutted. Feathers will be pulled out more easily if the bird is doused with boiling water beforehand. As a last resort, you can remove the feathers by removing them along with the skin, although quails are usually not skinned. Afterwards the bird is gutted, the head and paw tips are removed, and the sphincter is cut out. Don't forget to find and extract the fraction. If you do not have the skill of gutting and plucking poultry, it is still better to purchase an already prepared carcass.
• For frying, it is advisable to purchase fresh or chilled poultry, although frozen quail can be turned into a tasty snack. To do this, the product must be allowed to thaw in natural conditions, without subjecting it to sudden temperature changes. Trying to speed up the process using a microwave or warm water will result in the bird losing a lot of liquid and its meat becoming dry and tasteless.
• If you want the fried quail to be juicy and tender, it is advisable to marinate it before cooking. Dry marinades are considered the most suitable for cooking quail in a frying pan. If you soak it in a liquid sauce, it will not fry, but rather stew. The dish will still turn out delicious, but different. The time for marinating quails before frying in a frying pan is 1-2 hours. During this time, they will have time to become saturated with the aroma of spices, and their meat will become softer.

Quails, even broiler breeds, are not large. The maximum weight of this bird is 400 g, but usually they are one and a half to two times less. Therefore, it is not advisable to cut them into small pieces before frying in a frying pan. They are cooked whole or cut into halves in a frying pan. If the quail is fried whole, then it is cut along the chest, the lungs and central bone are removed, and the carcass is flattened. It is recommended to fry and marinate it under pressure. It will be much easier to fry quail halves. Cooking time for quail in a frying pan is 20-30 minutes, depending on the size of the pieces and cooking method. Refer to the specific recipe for more precise instructions.

Quails are served hot as a separate snack or with a side dish. This dish can be supplemented with fried or baked potatoes, buckwheat, rice, and fresh vegetable salad. It wouldn’t hurt to serve this dish with a sauce suitable for poultry dishes, such as curry.

Quails stewed in a frying pan

Compound:

• quail – 0.5 kg;
• lard – 50 g;
• pitted cherries – 80 g;
• cognac – 10 ml;
• broth – 60 ml;
• salt, pepper, rosemary - to taste.

• Cut the quail in half and rub with a mixture of salt, pepper and rosemary. Leave for an hour in a cool place.
• Cut the lard into small pieces and place in a frying pan.
• Heal the pan. Render the fat from the lard.
• Place the quail pieces in the frying pan and fry them on both sides until golden brown.
• Drain excess fat from the pan. Add pitted cherries, cognac and broth to the quails.
• Reduce the flame intensity and cover the pan with a lid. Simmer the quail for 20 minutes.

The quail dish prepared according to the given recipe is considered one of the most delicious. It would be a good idea to prepare it for the holiday table. When serving the dish, pour the sauce in which the poultry was stewed over the side dish.

Quail meat has a delicate taste and many beneficial properties. It wouldn’t hurt to include dishes from this bird in your daily diet. Such snacks would also be appropriate on a holiday table. The easiest way to cook quail is in a frying pan. This can be done using several recipes, each of which is good in its own way.

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

Secrets and tips of chefs

• If you have never encountered the preparation and selection of quail before, pay attention to several factors when purchasing. The first and main sign of freshness is smell. A good carcass has no aroma, so be sure to smell it. The aroma of meat should not be repulsive and expressive.
• Pay attention to the surface of the bird. From the outside, the carcass should look intact and uniform, without damage or stains. There should be no dent left when you press it. A good bird is always quite springy and has a light pink tint.
• Choose chilled quails in whole packaging. There should be no water inside, much less pieces of ice. If you purchased a frozen product, cook it immediately after defrosting, because... Meat cannot be re-frozen. Frozen carcasses should not be too heavy. The large weight means that the manufacturers went too far with ice.
• The chilled carcass can stay in the refrigerator for a week, but it is better to cook it right away. Shelf life in the freezer is 2-3 months.
• Before marinating or baking quails, they must be inspected for the presence of down and feathers. If feathers are visible on the skin, singe the carcass. To do this, rub it with alcohol, quickly fry it in a frying pan and remove all excess.

How to fry quail in a frying pan?

Tender 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 frying pan with a thick bottom. This way the meat will cook evenly. Juniper berries are ideal as spices, but the finished dish can be sprinkled with dill and parsley.

The step-by-step recipe is as follows:

1. Cut the washed carcass along the breast, gut it, place it in a bag and lightly beat it, thereby flattening the bird a la chicken tabaka.
2. Crush the juniper berries with a knife and rub the quail with them on all sides.
3. Leave the bird to marinate for 1 hour.
4. Heat vegetable oil in a frying pan and place the quail, open side down. Place pressure on top (for example, a pan of water). Fry the quail for 5 minutes.
5. Turn the bird over and apply pressure again. Fry for 3 minutes, then remove the pan and bring the dish until cooked.

New Year's quails

Category: Hot dishes Poultry dishes Hot game dishes

I hasten to congratulate everyone on the upcoming New Year and treat them to tender juicy quails stuffed with pineapple and tangerines.

Pineapple Olive oil Soy sauce Black pepper Mandarin Bacon Lime Quail

Quail on a skewer

Quail on a skewer is a luxurious and royal recipe that will impress even the most discerning gourmet when he sees such a dish on the holiday table.

• Calorie content per 100 g - 131 kcal.
• Number of servings - 3
• Cooking time - 1 hour

Ingredients:

• Quails - 3 pcs.
• Rye bread - 100 g
• Garlic - 3 cloves
• Salt - to taste
• Basil - a few sprigs
• Butter - 50 g
• Ground black pepper - to taste
• Bacon - 100 g

Cooking quail on a skewer:

1. Peel the garlic and squeeze through a press.
2. Finely chop the basil and combine with chopped garlic. Add soft butter and stir.
3. Rinse the quail carcasses with running water and dry with a paper towel. Salt them, pepper them and stuff them with the resulting garlic mixture.
4. Wrap the quail in bacon and place on a wooden skewer, alternating with small pieces of bread.
5. Send them to bake at 200°C for 30-40 minutes.

How to cook delicious quail: TOP 4 recipes

Cooked quail is an exquisite dish that 100 years ago in Russia could be seen at every celebration of wealthy people. This small bird with gray-brown plumage has tender, tasty, dietary, and at the same time nutritious meat. An experienced chef knows several dozen ways to cook quail deliciously. They make soup, bake over an open fire and in the oven, cook whole or sliced, alone, with a side dish and in sauce. In this material we will learn the TOP 4 recipes on how to cook quail at home. We will also tell you the secrets and tips of chefs that will allow you to fully reveal the taste of the bird to its fullest.

Braised quail

Stewed quail prepared according to this recipe are especially tender. The dish is suitable for everyday diet. And you can serve the bird with any side dish you like. You can stew quails in the oven or on the stove.

Ingredients:

• Quails - 4 carcasses
• Onion - 1 pc.
• Carrots - 1 pc.
• Celery - 1/2 root
• Salt - to taste
• Dried ground garlic - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Vegetable oil - 3 tbsp.
• Chicken broth - 250 ml
• Sour cream – 100 ml
• Flour - 1 tbsp.

Preparation of stewed quails:

1. Combine salt, black pepper, dried garlic, vegetable oil (1 tbsp) and mix the products into a homogeneous mass.
2. Wash the quails, dry with a paper towel and rub with the resulting mixture. Leave them in the refrigerator for 1-2 hours.
3. Then heat the remaining vegetable oil in a frying pan and fry the quails until golden brown.
4. Peel, wash and finely chop the onion. Peel the carrots and celery, wash and grate on a coarse grater. Fry the vegetables in a frying pan until golden brown, add salt and pepper to taste.
5. Add flour to vegetables and stir until evenly distributed. Pour in the hot broth, add sour cream and bring to a boil.
6. Place the fried quails in a thick-walled pan, pour the sauce into them and put on fire.
7. After boiling, simmer the quails over low heat until cooked for 40-45 minutes, or cook in the oven at 180°C.

Quails in the oven

Cooking quail in the oven is a quick and easy recipe. At the same time, baked quails turn out tasty, juicy, tender and with a crispy crust. The dish is very useful for dietary nutrition and for children.

Ingredients:

• Quail - 2 pcs.
• Soy sauce - 2 tbsp.
• White wine vinegar - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Olive oil - 1 tbsp.
• Onion - 1 pc.
• Sour apple - 0.5 pcs.
• Vegetable oil - 1 tsp.

Cooking quail in the oven:

1. Rinse the quails under running water, dry with a paper towel, and salt and pepper inside and out.
2. Mix soy sauce, wine vinegar, olive oil and coat the carcasses with the resulting marinade. Leave them to marinate for 2 hours.
3. After a while, put a small slice of apple into the belly of each quail and tie the legs of the birds.
4. In a preheated frying pan in a small amount of vegetable oil, fry the birds on all sides until golden brown.
5. Place coarsely chopped peeled onions in a baking dish. Place fried quails on it.
6. Pour the remaining marinade into the mold and add a little water so that the birds are 1/3 covered.
7. Send the quails to bake in a preheated oven at 170°C for 30 minutes. Every 10 minutes, brush them with the sauce that is at the bottom of the pan.
8. Then preheat the oven to 180°C, turn on convection and brown the quails for 10 minutes.

Quail fried with onions

Compound:

• quail – 0.25 kg;
• onions – 75 g;
• refined vegetable oil – 20 ml;
• butter – 15 g;
• garlic – 2 cloves;
• salt, pepper - to taste.

• Carefully cut the quail carcass into two parts, rinse and dry with a towel.
• Peel the garlic cloves and crush them using a special press.
• Add a teaspoon of vegetable oil, salt and pepper to the garlic mass.
• Rub the resulting mixture over the quail halves. Place them in a cool place for an hour.
• Remove the peel from the onion and cut into thin halves or quarters of rings.
• Heat the oil in a frying pan and place the quail halves in it. Brown them on one side over medium heat without a lid. Turn over and fry on the other side.
• Add the onion, fry the quail with it for another 5 minutes, sometimes turning it to the other side so that the bird does not burn.
• Reduce heat to low and cover the pan with a lid. Simmer the quail for 10-15 minutes until cooked.

According to this recipe, the quail turns out ruddy and very aromatic. It is unlikely that anyone will be able to refuse such a treat.

Cutting and preparation

The first step is to inspect the carcass. There should be no feathers on the skin - if there are, then you need to remove them. If there is fluff, it is scorched over an open fire. After this, the carcass is thoroughly washed with cold running water.

The next stage is cutting. You need to cut the carcass in the lower part - between the lower part of the keel and the thighs. Through a small incision, all the insides are easily removed. Then you need to rinse the carcass well from the inside - the easiest way to do this is by directing a stream of cold water from the tap.

Quail carcass

There is no need to cut into pieces - most recipes that tell you how to cook quail involve cooking the whole thing. It is enough to place the wings behind your back, bring the legs together and secure with chef’s thread.

Quails fried in a frying pan with onions

Below is another simple recipe for cooking 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 recipe for fried quail is as follows:

1. Quails, washed and dried with a paper towel, are cut into two parts along the ridge.
2. In a small bowl, mix 30 ml of olive oil with a teaspoon of salt and black pepper to taste. Finely chopped garlic is added.
3. The quails are poured with the prepared marinade and left for 30 minutes.
4. Vegetable oil is poured into the frying pan and a tablespoon of butter is added.
5. Halves of quail carcasses are fried for 7 minutes on one side, and then on the other until cooked.
6. Reduce heat to medium. Pour onion half rings onto the quail, cover the pan with a lid and cook the dish for another 15 minutes. After this, it can be laid out on plates.

Nutritional value, calorie content of quail

The desire to include the meat of this bird in the diet is very commendable, because it is rich in a whole range of nutrients. Per 100 g of the edible part of the product there are 239.4 kcal (energy value), of which fats make up 18.6 g, proteins - 18 g, but carbohydrates and cholesterol are absent.

Nutritional value, calorie content of quail

The value of macro- and microelements:

Chemical elements and calorie content of other products in the dishes:

It is also advisable to cook quail because poultry meat can have a beneficial effect on the human body:

1. Potassium - activates brain function.
2. Vitamins B1, B2 - improve the condition of the central nervous system.
3. Vitamin D - creates a kind of “barrier” to the development of rickets.
4. Nicotinic acid (PP) - helps improve blood circulation.
5. Phosphorus and sulfur - ensure normalization of metabolism.

   
   Nutritional value, calorie content of quail

The use of the product is recommended for the following categories of people:

• for athletes - helps build muscle mass, increase overall tone, and replenish expended energy;
• for children - helps strengthen bones, fight rickets, eliminate vitamin deficiency;
• lactating women - during lactation increases the production of breast milk;
• ensures a speedy recovery for patients who have undergone surgical interventions;
• for older people - helps cope with age-related pathologies, strengthens nails, body tissues, and improves hair condition.

There are no contraindications or any side effects for quail meat. In rare cases, allergic reactions have been reported as a consequence of individual intolerance to certain food components. Possible abdominal discomfort or a laxative effect.

There is only one reason for this: overeating. Pleasures must be limited, even when there is an incomparable dish of quail on the table. The “harmful” properties include the low calorie content of the product, which is not capable of providing the body with the required portion of nutritional components under increased loads.