Southern Fried Partridge and Sweet Potato Chips
Twist on the high street classic!
|For the Cajun Seasoning|
|2 tbsp||Garlic Powder|
|2 tbsp||Italian Seasoning|
|1 tbsp||Black Pepper|
|1 tbsp||Cayenne Pepper|
|1 tbsp||Dried Thyme|
|1 tbsp||Onion Powder|
|For the Partridge|
|4||Partridges (mix of breasts and legs)|
|700ml||Cooking oil (for deep frying)|
|1 small bowl||Seasoned Plain Flour|
|1 small bowl||Panko Breadcrumbs|
|1, in a small bowl||Egg|
|For the Chips|
|95g||Sweet Potato, cut into fries|
|1/4 tsp||Cayenne Pepper|
|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 ingredients together, or combine in a jar with a tight-fitting lid and shake to combine.
Store covered at room temperature and mix with the flour prior to cooking.
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.
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.
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.