| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | British | Breads, Seafood | 4 | Servings |
INGREDIENTS
| 8 | oz | Flour |
| 1 | Egg | |
| 1 | tb | Vegetable oil |
| 8 | oz | Cockles or clams (shelled) |
| 2 | tb | (heaped) chopped parsley |
| Oil for frying | ||
| 8 | oz | Prepared laverbread; -OR- Dried nori, reconstituted |
| 1/2 | Lemon (juice only) |
INSTRUCTIONS
Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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