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.