Southern Fried Partridge and Sweet Potato Chips
A twist on the high street classic!
|For the Cajun Seasoning
|For the Partridge
|Partridges (mix of breasts and legs)
|Cooking oil (for deep frying)
|1 small bowl
|1 small bowl
|1, in a small bowl
|For the Chips
|Sweet Potato, cut into fries
|Heavy Based Frying Pan
|3 Small Bowls
|Small Bowl or Jar for the Seasoning
Preheat the oven to 200°C/180°C Fan/Gas Mark 6
In a small bowl, mix all the Cajun seasoning ingredients together, or combine in a jar with a tight-fitting lid and shake to combine. This can be done in advance of cooking – Store in a sealed container at room temperature. When you are ready to cook, mix with the plain flour.
Put the sweet potato on a baking tray and mix with the rapeseed oil and the cayenne pepper and bake in the pre-heated oven for 20 minutes.
Pour the oil into a heavy-based frying pan and place on a high heat until hot (you will need to get the oil up to 170°C/350°F)
Lay out 3 small bowls, one with the cajun seasoned flour, one with a beaten egg and one with the panko breadcrumbs.
Dip each piece of partridge into the cajun seasoned flour, then the egg, then the breadcrumbs, making sure to fully coat the meat with each layer thoroughly.
Tip: use one hand to dip the partridge in the egg and your other hand for the flour. Thereby keeping your hands from mixing dry and wet ingredients and keeping mess levels to a minimum!
Once the oil is up to temperature, place the legs, in pairs, into the oil and cook until they turn golden.
Cook all the legs then add 2 breasts at a time allowing the oil to get back up to a high temperature each time.
Serve with the sweet potato fries, a good slaw and either a sweet chilli, bbq or tomato sauce.