Make the brine. Brine the quail (for eight hours).
Coat the quail in buttermilk. Roll the quail in the seasoned flour, put quail in the buttermilk again, and then the flour (with a little buttermilk added) and leave roll until covered, with clumps of flour.
Deep fry until cooked through and golden.
Make the salsa by peeling, core and dice the peach into 1cm cubes. Dice the red onion into small 1cm cubes. Mix all ingredients together, make the vinaigrette and pour over. Serve quail with salsa.