Confinement recipes: Battered tin cockles

Among the confinement recipes, an exceptional cover could not be missing, some battered tin cockles . Although we have been locked up for several days, today is Friday. Going out for a beer after work and enjoying a delicious tapa is ruled out, but we can still have a good time with an impressive bite. The cockles that vermouth or recurring appetizer, just opening and dressing it can make us smile. We will give it a finish worthy of a select product, everything that has a good batter is better and the cockles are no exception.

Ingredients:

  • 1 can of cockles
  • 1 lemon
  • Cornstarch flour
  • Water
  • Olive Oil

How to prepare battered cockles

  1. Everything that has a batter is delicious and the cockles if they are already delicious with this minimal cooking will be scandalous. We will use some natural cockles so that we have a much tastier dish.
  2. We open the can and drain the cockles . We wash them well so that they fit us perfectly. We can throw the juice directly, we will not use it.
  3. We dress the cockles with a splash of half a lemon and place on absorbent paper to remove excess liquid. They must be as dry as possible so that the batter is impregnated.
  4. For the batter we are not going to use egg, with good quality flour in this case of cornstarch we are going to make a kind of tempura that will be impressive.
  5. Mix a couple of tablespoons of cornstarch with cold water. Season with salt and pepper to taste. The dough should be thick, with sufficient capacity to adhere well to the cockles.
  6. The cockles can be of various sizes if we like the little ones to make this cover we can use a skewer or a toothpick.
  7. We nail all the cockles that can fit us on the stick. We go through the batter and start frying with plenty of oil.
  8. One of the keys to an ideal batter is that the oil is very hot . In this way we will be able to prepare them more quickly and they will cook evenly.
  9. As we have the cockles well battered we put them on absorbent paper to remove excess oil.
  10. We prepare the presentation we can accompany them with lemon wedges or a simple sauce. Encourage us to make a homemade mayonnaise or a tartar sauce if we have the time and the will.
  11. Serving this wonder with a fresh beer from the fridge is one of those Friday delights that we should not miss out on for anything in the world.

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