Fried Whole Doves
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Excellent
Fried Whole Doves
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Doves are my usual bird for this recipe, but any small bird will work. Quail is a great choice, would a partridge or young pigeon. What to serve this with? Rice is nice, like a jambalaya or even just white rice. A salad is another good option, like a tomato salad or one with roasted red peppers. But mostly I just eat these as appetizers for a party.
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Ingredients
- 8 dove plucked and gutted
- salt
CAJUN OPTION
- 1 1/2 cups cornmeal "fish fry" mix, fine
- 2 Cajun seasoning
- remoulade sauce for Cajun doves
MIDDLE EASTERN OPTION
- 1 1/2 cups whole wheat flour or chickpea flour
- 1 tablespoon garlic powder
- 1 tablespoon sumac (optional)
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper or to your taste
- 1 teaspoon fenugreek (optional)
- cooking oil for frying
Instructions
- Wash the doves and set aside at room temperature for 30 to 45 minutes.
- Pour the oil — I use canola or peanut or cheap olive oil — into a deep-fryer or heavy, high-sided pot like a Dutch oven. A fryer will have a fill line. Pour no more than 2/3 of a pot’s depth, and half is better. Don’t worry, you can reuse the oil. Heat the oil slowly, over medium heat, to 350°F. If you are using olive oil, keep it at 340°F.
- Meanwhile, mix the flour or cornmeal and all the spices together in a bowl and coat the doves. Make sure you get it into the cavity, too.
- When the oil is hot, drop in a couple doves at a time and let them fry for 5 to 7 minutes, turning them to be sure they are golden brown all over. Let drain on a wire rack in an oven set to ‘warm.’ Serve with a bowl for the bones and give your guests plenty of napkins.
Notes
- Here is the remoulade recipe I use for the Cajun option.
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5
10 reviews
Excellent
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