| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Welsh | Fish/sea | 4 | Servings |
INGREDIENTS
| 1 | qt | Cockles 1 oz butter, Cockles 1 oz butter |
| 1 | oz | Oatmeal 1 egg, Oatmeal 1 egg |
| Cooking fat 2 pt water, Cooking fat 2 pt water | ||
| 3 | oz | Flour salt |
INSTRUCTIONS
TEISENNAU RHYTHON Leave the cockles to stand in slightly salted water sprinkled with oatmeal overnight. Drain and scrub thoroughly to remove grit and dirt. Place in a saucepan ot salted water and boil for 3 minutes until the shells open. When coo! remove the coekles from their shells. Rub the butter into the flour and add a pinch of salt. Separate the egg yolk and beat lightly. Add the egg yolk and water to the flour and beat until the batter is smooth. Heat the cooking fat in a deep pan and using a spoon dip the cockles one at a time in the batter and drop into the fat. When golden brown and crisp all over, remove from fat. Serve with brown bread and slices of lemon. Posted to MM-Recipes Digest V4 #253 by "ray.watson" <ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.
A Message from our Provider:
“God is waiting for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 89
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 375.8mg
Potassium: 35.7mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: <1g
Protein: 2.1g