Southern Fried Partridge and Sweet Potato Chips

Serves
4

Prep Time
20 minutes

Cook Time
20 minutes

Twist on the high street classic!

Ingredients

Serving 4
  For the Cajun Seasoning
2 tbsp Garlic Powder
2 tbsp Italian Seasoning
2 tbsp Paprika
2 tbsp Salt
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
1tsp Rapeseed Oil
1/4 tsp Cayenne Pepper

Equipment

Heavy Based Frying Pan
3 Small Bowls
Small Bowl or Jar for the Seasoning
Baking Tray

Preheat the Oven

Preheat the oven to 200°C/180°C Fan/Gas Mark 6

Prepare the Cajun Seasoned Flour

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.

Heat the Oil

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)

Prepare the Meat

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.

 

Deep Fry the Partridge

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.

Cook the Fries

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.

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes