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Deep-Fried Quail

Salt
Pepper
6 quail
1/2 cup water
2 bay leaves
1/4 cup butter
2 cups pancake batter
1/2 teaspoon thyme
Vegetable oil (for frying)

Salt and pepper quail. In a large skillet put water, bay leaves and butter. Add quail. Cover and steam on low for 1 hour or until quail are fork-tender.

Make pancake batter and season with salt, pepper and thyme. Dip each quail into batter, coating well. Fry in hot oil until lightly browned, just a few seconds.

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