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Buttermilk Fried Quail
with Celeriac Remoulade
and Hot Pepper Sauce

Hunting has always been a great part of the American identity. From indigenous peoples who lived as hunters to the first European settlers who were able to supplement their meagre initial diets with the game that could be found in their new home. Quail was one of the first birds they hunted, and was so abundant that it became a regular in their diet. This recipe uses the classic southern technique of soaking in buttermilk before breading and frying. It is a great dish to serve as an appetizer, particularly with the remoulade and spicy hot relish.. 

Top view of Buttermilk fried quail by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Buttermilk Fried Quail with Celeriac Remoulade & Hot Pepper Sauce Recipe

(Serves About 4)


For the Quail:

  • 1 Quail Per Person

  • Salt and Pepper (To Taste)

  • 1 Pint Buttermilk

  • Smoked Paprika

  • All-Purpose Flour (Enough for coating)


For the Remoulade:

  • 2 lbs Celery Root (Grated)

  • 2 Teaspoons Dijon Mustard

  • 1 Lemon (Juice and Zest)

  • 1 ½ Cups Mayonnaise (I use Duke’s)

  • Salt and Pepper (To Taste)


For the Hot Pepper Sauce:

  • 10 Jalapeno Peppers (De-seeded)

  • ¾ Cup Vinegar

  • 2 Teaspoons Cumin

  • 1 Teaspoon Sugar

  • 1 Bunch Cilantro

  • Salt and Pepper (To Taste)


For the Quail:

  1. Spatchcock the quail & remove the keel bone.

  2. Season with salt and pepper.

  3. Place quail in the buttermilk for 30-45 minutes.

  4. Season flour with paprika, salt and pepper.

  5. Toss the quail in the flour and then fry at 350 degrees Fahrenheit until the internal temperature is 150 degrees Fahrenheit.

  6. Drain on a wire rack.


For the Remoulade:

  1. Mix together the lemon juice, zest, pepper, salt, mayonnaise and mustard.

  2. Add the grated celeriac.

  3. Chill until needed.


For the Hot Pepper Sauce:

  1. Blend together all of the ingredients to a rough paste. (I like to have some texture in it.)

  2. Season with salt and pepper.

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