Prepare the quail by cutting off their heads, necks and claws and splitting them in half, lengthwise. Place the pieces in a snap lock bag with all the ingredients for the marinade. Seal and refrigerate for at least an hour.

Heat the oil in a deep-fryer or large heavy-based frying pan to 175ºC.

To make the spicy salt, combine all ingredients in a large mixing bowl. Add the pigeon halves to the bowl and toss the spice mix until they are thoroughly coated. Fry them in batches until a  glossy deep brown. If, like me, you like your pigeon rare, they’ll need about 5 minutes to cook. Cook them longer if you prefer.

Remove the birds from the oil with a slotted spoon and drain on a wire rack.

Serve the quail hot, with lemon wedges, the spicy salt and dipping sauce and a few cold beers.