Fried Quail

Name: Fried Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quails; salt; pepper; 1 teaspoon paprika; 6 3/4 tablespoons white wine; 3 bay leaves; olive oil; 1 head garlic cloves unpeeled and crushed; 1 pepper large red chie, chopped; fresh oregano chopped; olive oil

Eats Now Editorial Team · 309 kcal · General

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Fried Quail – a delicious recipe with salt, pepper, paprika, white wine, bay leaves, olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

6 quails
salt
pepper
1 teaspoon paprika
6 3/4 tablespoons white wine
3 bay leaves
olive oil
1 head garlic cloves unpeeled and crushed
1 pepper large red chie, chopped
fresh oregano chopped
olive oil

1
Place quails in a large bowl and season with salt and pepper, paprika, white wine, and bay leaves. Cover with plastic wrap and marinate for at least one hour or more.
2
Heat a little olive oil and crushed garlic cloves in a large frying pan. Sear quails on both sides and baste with marinade. Cover and simmer for a few minutes more.
3
Combine chile pepper, oregano, and olive oil in a bowl. Serve the sauce and lemon wedges with quails. If desired, serve with fries and salad.

309

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 quails, salt, pepper, 1 teaspoon paprika, and more.

Yes, Fried Quail falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
309 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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