I like to use a strong ale for frying poultry since the higher alcohol content evaporates faster and produces a crispy coating. Using quail makes for a decadent snack, and tossing it in the Sriracha-honey glaze keeps this dish grounded. Serve this as a starter or a light lunch with a sweet poppy-seed coleslaw.
Active preparation time: 35 minutes
Total time: 7 hours
6 boned quail
1 cup (237 ml) Sriracha sauce
1 cup (237 ml) buttermilk
Oil for frying
1 cup (237 ml) Belgian tripel
2 cup flour
Cut each of the quail in half lengthwise so that each piece has a breast, thigh, and leg. In a large bowl, combine the Sriracha sauce and buttermilk and marinate the quail in this mixture for 5–6 hours or overnight.
In a fryer or large pot, preheat the frying oil to 325°F (163°C).
In a mixing bowl, combine the beer and the egg. Place the flour in a large shallow dish. Remove the quail from the marinade and rinse under cold water. Season with salt.
Dip the quail in the egg mixture and dredge in the flour. Fry at 325°F (163°C) for 5–6 minutes, or until golden brown. Drain on paper towels.
¼ cup (2 fl oz/59 ml) Sriracha sauce
½ cup (4 fl oz/118 ml) honey
Combine the Sriracha sauce and honey in a large bowl. Toss the fried quail in the honey-Sriracha sauce and serve.
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PHOTO: CHRISTOPHER CINA