Fried Quail has never tasted better! Even kids love these crispy fried birds! The quails are marinated for a few hours and then deep fried. You can also grill them on the grill instead of frying them! Lebanese Fried Quail can be served either as an appetizer or main dish. It is typically served with Lemon Garlic Sauce (recipe included below).
If you enjoyed this Lebanese fried quail, you might also like our Pomegranate Molasses Marinade Quail Recipe for another delicious twist!
Mix all Lemon Garlic Sauce ingredients together and set aside.
Cut lengthwise through breast of each quail so that each quail is “butterflied.” Clean quail with water, salt. Clean out the cavity, by taking out any excess tissue and organs from inside. Rub quail with a bit of lemon juice and then wash again with water. Quail is ready to be marinated.
In a medium sized bowl, marinate the quail with the marinade ingredients by rubbing all ingredients well into the quail. Leave the quail in the marinade for 2 hours, covered in the fridge.
Heat oil in frying pot under medium high heat. Just before frying, coat each quail with flour and then deep fry for about 15 minutes. Quail should be crispy and golden color. Transfer quail to plate lined with paper towel to absorb extra oil.
Transfer to serving platter and serve with Lemon Garlic Sauce.
To grill the quail on the grill, do not coat with flour.
