Deep-Fried Quail with Spicy Salt and Pepper

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 quail
  • 1 tablespoon salt
  • 2 teaspoons ground sichuan p


  1. Split each quail in half down the middle and clean. Combine the salt, pepper, five-spice, sugar, soy sauce and rice wine. Add the quail and marinate for 2–3 hours in the fridge.
  2. Coat each quail piece in the flour. Fill a wok one-quarter full of oil and he