12 Quail
1 pint buttermilk
1 1/2 c. self-rising flour
1 tsp. lemon zest
2 c. canola oil
salt and pepper to taste
Place the quail in a large bowl. Pour the buttermilk over them and let soak for 1 hour. Combine the flour, lemon zest, salt and pepper in a second large bowl. Roll the birds in the mixture. Heat the oil in a deep skillet. Fry the quail in the hot oil until golden brown.
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