Deep-fried cockles with chilli-salt and vinegar

Deep-fried cockles with chilli-salt and vinegar


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


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


  • 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.

    Nutritional Information

      • Kcals 227
      • Fat 10.6g
      • Saturates 0.8g
      • Carbs 21.1g
      • Sugars 0.4g
      • Fibre 0.6g
      • Protein 7.5g

      • Salt 1.8g