Honeyed Quail

Preparation info

  • Difficulty

    Easy

Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Ingredients

  • 2 teaspoons clear honey
  • A little very hot water
  • 2 teaspoons white wine vinegar
  • 6 small quails, ready prepared, halved and wiped with kitchen towel
  • Salt
  • groundnut or sunflower oil for deep-flying

Method

Mix together the honey, water and wine vinegar and brush over the quails. Leave to dry for around 12 hours in a cool, well-ventilated place. Season the quails with a little salt.

Heat about 5 cm (2 inches) oil in a large wok or deep frying pan and deep-fry the quail, two or three halves at a time, until they are tender and their skins are wonderfully crisp. This will take about 5 minutes, depending on their size. Serve warm.