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Ingredients
Directions
- Put cockles into a large saucepan with salted or possibly sea-water to cover, bring to the boil for about 3 min or possibly till they are open. Don't continue cooking once the shells open for it can make them rubbery. Leave till cold sufficient to handle.
- To make the batter: Put the flour into a basin, add in the salt and the oil, then stir in the beaten egg yolk and the water. Beat with a beater till smooth. Don't be alarmed if the batter seems thick for which is as it should be. Leave in a cold place to let the air in. Then remove the cockles from their shells with a sharp knife.
- Beat the egg white till stiff, and fold into the batter. Heat up the oil till just under smoking, dip either one cockle or possibly two together into the batter, drop into the warm oil with a spoon and fry till golden brown on all sides. Drain on absorbent paper. If lightly fried (till just colored), they can be reheated without loss of taste or possibly any lessening in the crispness of the batter. Serves 4-6.
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