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Deep-fried cockles with chilli-salt and vinegar

Deep Fried Cockles Recipe with Chilli-Salt and vinegar served on a round blue plate with fish and chip style forks, on a pale white wooden board

Deep-fried cockles with chilli-salt and vinegar

Name: Deep-fried cockles with chilli-salt and vinegar
Total time: 30 min
Yield: Serves 4 as a snack
Ingredients: 150ml white wine; 1.5kg cockles; 50g plain flour; 50g cornflour; ½ tsp baking powder; 125-150ml lager; for deep frying vegetable oil; to serve malt vinegar; 1 tbsp flaky sea salt; ¼ tsp smoked paprika; ¼ tsp hot chilli powder

Published: June 8, 2018 at 4:01 PM

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Serves 4 as a snack

A little effort

Total time: 30 mins

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Check out these crunchy deep-fried cockles with a quick and punchy chilli-salt. These crispy cockles are ready in just 30 minutes, perfect for an afternoon snack

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Ingredients

Nutrition

150ml white wine
1.5kg cockles
50g plain flour
50g cornflour
½ tsp baking powder
125-150ml lager
for deep frying vegetable oil
to serve malt vinegar

CHILLI-SALT

1 tbsp flaky sea salt
¼ tsp smoked paprika
¼ tsp hot chilli powder

Nutrition: per serving

kcal227
fat10.6g
saturates0.8g
carbs21.1g
sugars0.4g
fibre0.6g
protein7.5g
salt1.8g

Method

step 1

Heat the white wine in a large pan until simmering, then tip in the cockles and cook for 2-3 minutes or until they just open. Drain, reserving the liquid for another time you can freeze it and use it to make fish soup or as a sauce base. Once cool enough to handle, remove the meat from the shells.
step 2

Whisk the flours, baking powder and some seasoning in a bowl, then whisk in the lager, slowly at first to avoid lumps, until a nice coating consistency.
step 3

Tip the chilli-salt ingredients into a mortar, and grind together with the pestle.
step 4

Fill a pan no more than ⅓ full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Tip the cockle meat into the batter and mix well. Drop the cockles, individually if possible, into the hot oil – they will have a tendency to clump – and fry in batches for 3-4 minutes or until really crisp. Drain on kitchen paper, season with the chilli-salt and serve piping hot with malt vinegar while you fry the rest.

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