Deep-Fried Quail
Deep-Fried Quail is a popular appetizer or main dish featuring whole or pieces of quail marinated and then deep-fried until crispy. It typically uses small game birds seasoned with ingredients like soy sauce, garlic, ginger, and spices, and is a common dish in various cuisines, including Chinese, Southeast Asian, and some Western culinary traditions.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the quail meat and frying process, with minimal carbohydrates. It provides key nutrients like iron, B vitamins, and selenium, and a typical serving of two quail halves can range from 300 to 500 calories depending on preparation.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 30 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Phosphorus | 280 mg |
| Zinc | 2.5 mg |
| Vitamin B12 | 0.8 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 18 mcg |
| Vitamin B6 | 0.5 mg |
| Copper | 0.3 mg |
Per 2 quail (approx. 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, deep-fried quail is often associated with festive occasions or street food, symbolizing abundance and celebration in some Asian cultures. Nutritionally, quail meat is considered a leaner alternative to larger poultry, offering a dense source of nutrients in a small, flavorful package.
