- Twelve 4-ounce quail
- 3 tablespoons Creole Seasoning
- 2 large eggs
- 1 1/4 cups milk
- 2 cups plus 2 tablespoons bleached all-purpose flour
- Vegetable oil for deep-frying
- 1/4 cup finely chopped ham or Homemade Tasso
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Mashed Potatoes
- Season the quail with 1 tablespoon of the Essence. Combine the eggs and 1/4 cup of the milk in a shallow bowl and whisk to blend. Combine 2 cups of the flour with the remaining 2 tablespoons Essence in another shallow bowl.
- Pour enough oil to come halfway up the sides of a large deep heavy skillet, and heat over high heat to 360?F.
- Dredge the quail in the seasoned flour, then dip in the egg wash. Dredge the quail again in the flour, coating completely, and shake off any excess. In batches, without crowding, fry the quail until golden brown, turning once, 3 to 4 minutes. Using a slotted spoon, transfer the quail to paper towels to drain.
- Discard all except about 2 tablespoons of the oil in the skillet. Add the ham and cook over medium heat for about 1 minute. Add the remaining 2 tablespoons flour and whisk until the mixture thickens, about 2 minutes. Whisk in the remaining 1 cup milk and bring to a boil. Reduce the heat to medium and simmer until the gravy is thick, about 3 minutes. Season with the salt and pepper.
- Mound equal portions of the hot mashed potatoes in the centers of six serving plates. Put two quail each on the potatoes, and top with the gravy.
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