Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
16 Whole plucked doves
1 cup(s) Milk
Sea salt, to taste
2/3 cup(s) cornmeal, plus extra
1 tbsp paprika, to taste
Mild curry powder, to taste
5 large russet potatoes
Frying oil (peanut, canola, corn, etc.)
Lawry’s Seasoned Salt, to taste
Instructions
Step #1 - Peel potatoes and slice thinly with a mandolin, about ¼ to 1/3 inch thick. Then cut slices into matchsticks. Rinse potato sticks and then submerge in a bowl of ice water for 1 hour. Next, drain potatoes and spread them onto a large cookie sheet lined with paper towels. Dab the top side dry with paper towels. Potatoes must be dry before frying, which will prevent splattering and allow them to crisp.
Step #2 - Turn oven to warm setting. In a saucepan or fryer, heat oil to 350 degrees Fahrenheit. Meanwhile, rinse doves in cold water and allow to sit in milk and set aside.
Step #3 - When the oil comes to temperature, cook potato in batches until golden and crispy. Drain and immediately toss with seasoned salt. Keep shoestring fries warm in the oven as you fry the remaining potato. Always allow oil to return to 350 degrees before adding a new batch of raw potato. Remove oil from heat while you prepare the doves for frying.
Step #4 - Combine cornmeal and paprika. Remove doves from milk and do not pat dry. Season doves with sea salt – including inside the cavity – and coat with cornmeal mixture; the milk helps the cornmeal adhere to the birds, so rewet birds if the cornmeal isn’t sticking.
Step #5 - Return oil to 350 degrees and fry doves in batches for 4-5 minutes, or until cornmeal coating becomes golden and crispy all over, flipping doves halfway through. Carefully remove doves from oil and immediately dust with curry powder while still hot and wet from the oil. Serve immediately with shoestring fries and desired condiments.
