Fried Cockles

Method

• Method for Fried Cockles
• Inspect cockles and discard any with broken or open shells that do not close when tapped
• Rinse cockles thoroughly under cold running water to remove any grit
• Place cockles in a bowl of salted cold water and let sit for 20 minutes to purge sand
• Meanwhile, crack the egg into a small bowl and beat until uniformly mixed
• In a separate bowl, combine flour with a pinch of salt and pepper, mixing well
• Drain cockles and dry them lightly using kitchen paper
• Optional: Remove cooked cockles from shells if desired for easier coating and eating
• Toss cockles in the seasoned flour to coat lightly and evenly
• Dip each floured cockle into the beaten egg, allowing excess to drip off
• Dredge egg-coated cockles in flour again for a crispier crust
• Pour oil into a deep pan to a depth of at least 2.5 cm (1 inch) and heat to 180°C (350°F)
• Fry the coated cockles in batches, ensuring not to overcrowd the pan
• Cook each batch for 1–2 minutes, or until golden brown and crisp
• Use a slotted spoon to transfer fried cockles to a plate lined with kitchen paper
• Season immediately with extra salt and pepper if desired
• For plating, arrange in a shallow bowl or on a platter, garnished with lemon wedges
• Serve hot, accompanied by fresh crusty bread or a simple green salad if desired