Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce
- Level: Intermediate
- Yield: 3 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 803
- Total Fat
- 43
- Saturated Fat
- 13
- Carbohydrates
- 75
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 33
- Cholesterol
- 178
- Sodium
- 1253
- Total: 1 hr
- Active: 1 hr
Ingredients
Canola oil, for cooking
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 quails, split
1/2 cup sriracha hot sauce
2 tablespoons honey
1/2 cup panko breadcrumbs
One 2 1/2-ounce bag salt and vinegar potato chips
1 large egg
1/4 to 1/2 cup milk
3 potatoes
1 clove garlic
1/4 cup sour cream
2 tablespoons unsalted butter
Directions
Special equipment:
a deep fryer and deep-fry thermometer- Heat a deep fryer with canola oil to 375 degrees F.
- Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Rub the seasoning mix over the quails and set aside.
- Combine the sriracha and honey with a whisk in a small bowl and set aside.
- Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat. Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.
- Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl. Combine the egg and a splash of milk in a second shallow bowl and whisk together. Dip each quail in the egg mixture, and then coat with the chip mixture.
- Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.
- Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic. Bring to a boil and cook until the potatoes are tender.
- Drain and place in a food processor. Add the sour cream, butter and enough milk to process to desired consistency. Season with salt and pepper and run the mixture through a fine mesh sieve.
- To serve, place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce.
Cook’s Note
Quail can be very delicate so be sure not to fry them too long--3 minutes tops.