Deep Fried Cockles

  • Deep Fried Cockles
  • Deep Fried Cockles
  • Deep Fried Cockles
  • Deep Fried Cockles
Ranked: 87th

Rated 4.97 out of 5 based on 17 votes

Ingredients

  • 1/4 cup corn flour
  • 2 Tbls wholemeal spelt flour
  • 10 x cockles
  • 1 pinch salt
  • 2 Tbls corn flour extra
  • 40 ml mineral water

Method

Clean cockles with a wire brush removing the beard and rinsing well.
Bring a pot of water to boil and boil the cockles for 5 mins rapidly, drain and cool in cold water til safe to handle and remove the meats.
Dredge the meats in extra corn flour.
Make the batter be blending the corn flour, spelt flour salt then whisk in soda water.
Batter the cockles.
Bring the frying oil up to temp and deep fry until golden, drain on paper towel and serve.

Leave a Review

Leave a rating

  • Amazing to watch your confidence in the kitchen .. well done! amazing job for a 9yo

    Reply

    by Helen Minns on 14/02/2013, 18:27
    Helen Minns
    • 67th place (so far) a very good showing my little chef. You have extended yourself and tasted things not so long ago you could never have tried. I am very proud of all your efforts both in the kitchen and this year’s progress in literacy.

      Reply

      by Helen Minns on 20/05/2013, 23:02
      Helen Minns
  • So proud of you. Can’t wait to try this next time I see you!

    Reply

    by Ryan Minns on 14/02/2013, 18:33
    Ryan Minns
  • Well done Lachlan, a Wonderful effort for first time use of the deep frier and batter making!

    Reply

    by James Ayers on 14/02/2013, 18:57
    James Ayers
  • Looks yummy!!

    Reply

    by Emma Ahearn on 16/02/2013, 12:53
    Emma Ahearn
  • Well Done Lachlan, looks delicious

    Reply

    by K C on 16/02/2013, 20:13
    K C
  • Looks awesome :)

    Reply

    by Sheila Farrell on 16/02/2013, 23:46
    Sheila Farrell
  • looks great !! :)

    Reply

    by Fay Jones on 17/02/2013, 04:00
    Fay Jones
  • I Love cockles too Lachlan! Love the presentation! Can’t wait to try them!

    Reply

    by Janette Barlow on 17/02/2013, 10:52
    Janette Barlow
  • What an amazing 9 year old. They really look amazing!

    Reply

    by Sara Ellis-d on 19/02/2013, 22:09
    Sara Ellis-d
  • tempting enough for me to give this a try :)

    Reply

    by Anne-Marie Cee on 23/02/2013, 10:44
    Anne-Marie Cee
  • Good on you buddy!! You have a long cooking career ahead of you!

    Reply

    by Susan Connel on 28/02/2013, 13:48
    Susan Connel
    • he did the same recipe with king prawns and everyone enjoyed them … so proud of my boy!

      Reply

      by Helen Minns on 28/02/2013, 14:00
      Helen Minns
  • Great job Lachlan,
    I loved cooking when i was your age although never cooked cockles. You have a mature pallet for your age.
    Good luck.
    Adam

    Reply

    by Adam D'Sylva on 07/03/2013, 20:05
    Adam D'Sylva
    • Thanks Adam.
      I’m lucky to be able to forage for my own ingredients and really understand what I’m eating.

      Reply

      by Lachlan Minns on 14/03/2013, 20:41
      Lachlan Minns
    • His Mum is very proud of him and in awe of his passion for seafood. Thank you for your kindness.

      Reply

      by Helen Minns on 14/03/2013, 22:02
      Helen Minns
  • Well done Lachlan,you’ll be a better cook than Mum soon!!

    Reply

    by Robyn Andrew on 14/03/2013, 18:48
    Robyn Andrew
    • Mum awaits the day!

      Reply

      by Helen Minns on 14/03/2013, 22:01
      Helen Minns
  • Yum! Yum! Yum!

    Reply

    by Amy Deering on 17/04/2013, 17:24
    Amy Deering
  • interesting idea

    Reply

    by Anne-Marie Cee on 19/05/2013, 21:39
    Anne-Marie Cee
  • Now I know what Mary, Mary, quite contrary meant when they said ‘with silver bells and cockel shells…’ I am keeping this recipe on file for my friends who might enjoy trying it. I don’t eat a lot of the sea creatures you seem to love, but I have to admit you make them look quite yummy!

    Reply

    by Debbie Percelay on 20/05/2013, 11:36
    Debbie Percelay
    • Lachlan’s passion for seafood exceeds mine, but I love his enthusiasm

      Reply

      by Helen Minns on 20/05/2013, 11:50
      Helen Minns