Ingredients with Measurements:
- 1 pound fresh cockles, cleaned and rinsed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Vegetable oil, for frying
- 1 red chili, thinly sliced
- 1 lime, cut into wedges
Special equipment needed:
- Deep-fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, cayenne pepper, garlic powder, onion powder, and paprika.
2. Dredge the cockles in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a deep-fryer or large heavy-bottomed pot to 375°F.
4. Working in batches, fry the cockles until golden brown and crispy, about 2-3 minutes.
5. Use a slotted spoon to transfer the fried cockles to a paper towel-lined plate to drain any excess oil.
6. Sprinkle the fried cockles with sliced chili and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 180
Fat: 6g
Saturated Fat: 1g
Cholesterol: 45mg
Sodium: 400mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 0g
Protein: 14g
Substitutions for ingredients:
- Cockles can be substituted with clams or mussels.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Red chili can be substituted with jalapeno or serrano peppers.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the flour mixture for added flavor.
- Serve with a dipping sauce such as aioli or tartar sauce.
Tips and tricks:
- Make sure to rinse and clean the cockles thoroughly before cooking.
- Do not overcrowd the fryer or pot when frying the cockles to ensure even cooking.
- Serve immediately to ensure the cockles stay crispy.
Storage instructions:
Fried cockles are best served immediately and should not be stored.
Reheating instructions:
Fried cockles should not be reheated as they will lose their crispy texture.
Presentation ideas:
Serve the fried cockles on a platter with the sliced chili and lime wedges arranged around them.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of French fries or a simple green salad.
Troubleshooting advice:
If the cockles are not crispy, the oil may not be hot enough. Make sure the oil is at 375°F before frying.
Food safety advice:
Make sure to rinse and clean the cockles thoroughly before cooking to remove any sand or debris.
Food history:
Cockles are a type of small edible clam that are commonly found in coastal areas around the world. They have been a popular food source for centuries and are often used in traditional dishes such as paella and chowder.
Flavor profiles:
The fried cockles are crispy and savory with a slightly spicy kick from the chili and a tangy freshness from the lime.
Serving suggestions:
Serve as an appetizer or as part of a seafood platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai