Jesse's Fried Snipe
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5
10 reviews
Excellent
Jesse's Fried Snipe
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You can use quail, wild or store-bought, or doves for this recipe if you don't have snipe. Don't skimp on the sauce, as it's awesome: sweet, buttery, spicy, garlicky. These are best served within minutes of being doused in the sauce, so don't let them wait around.
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Ingredients
- 8 snipe split down the middle
- 2 cups buttermilk
- salt
- black pepper
- 2 cups flour (any kind)
- cooking oil for frying
- 3 tablespoons butter unsalted
- 3 tablespoons honey
- 3 tablespoons hot sauce (I use Frank's here)
- 4 cloves garlic minced
- 1 serrano chile or jalapeno, sliced thin
Instructions
- Split the birds down the middle to remove the keelbone. Soak in buttermilk in the fridge for at least 3 hours and up to a day.
- Remove the birds from the buttermilk, arrange in one layer and dust with salt and black pepper. Set the flour in a shallow bowl you can dredge the birds in. Sprinkle a little water into the flour and move it around a bit to make little balls -- these little balls will stick to the birds and create spots where the crust is thicker and crispier.
- Dredge the birds in the flour and let them sit in the fridge for an hour.
- When the birds have sat in the fridge about 30 minutes, heat the butter, honey, hot sauce and garlic in a small pot over low heat. You want them to just marry flavors, not sizzle. In another pot, heat enough oil to come about 2 inches up the sides. Heat this to between 350F and 375F.
- Fry the birds in the hot oil for about 3 minutes per side. You want them golden brown, not burnt. By moving them from fridge to fryer, the meat won't overcook. Drain on a rack or paper towels.
- When all the birds are ready, toss with the sauce and eat at once.
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Overall Rating
5
10 reviews
Excellent
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