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Add a photoServings: 6
Ingredients
- 3 c. Vegetable oil for frying
- 12 whl Quail
- 2 tsp Emeril's Essence see * Note
- 2 c. Flour plus
- 2 Tbsp. Flour
- 1 x Egg beaten
- 2 c. Lowfat milk plus
- 2 Tbsp. Lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 2 c. Mashed potatoes
- 4 x Biscuits
- 1 Tbsp. Chives
Directions
- Heat the oil for frying in a cast iron skillet. Season the entire quail with 1 tsp. of Emeril's Essence.
- In a shallow bowl, whisk the egg and two Tbsp. of lowfat milk together. Dredge the quail in the flour and dip it in the egg wash, letting the excess drip off. Dredge the quail a second time in the flour, covering the quail completely.
- Fry the quail for 2 to 3 min on each side till golden brown-brown. Remove from the oil and drain on a paper-lined plate. Season the quail with Essence. Remove all the oil except for 1/2 c.. Whisk in the remaining 2 Tbsp. of flour and cook for 1 minute. Whisk in the remaining 2 c. of lowfat milk and cook for 3 to 4 min, or possibly till the gravy is thick. Season the gravy with salt and pepper.
- Mound the potatoes in the center of the plate. Spoon the gravy over the potatoes and around the plate. Lay the fried quail on top of the potatoes. Garnish with Essence, biscuits and chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 1435 | |
| Calories from Fat 1193 | 83% |
| Total Fat 134.5g | 168% |
| Saturated Fat 15.55g | 62% |
| Trans Fat 2.81g | |
| Cholesterol 184mg | 61% |
| Sodium 172mg | 7% |
| Potassium 722mg | 21% |
| Total Carbs 14.62g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.61g | 3% |
| Protein 43.49g | 70% |
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