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1 pack cockles, defrosted and drained
2-3 tbsp milk
2-3 tbsp self-raising flour
Mixed salad leaves
Salsa
2 red onions, finely chopped
8 plum tomatoes, skinned, deseeded and diced
1 yellow pepper and 1 green pepper, deseeded and diced
2 green chillies, deseeded and diced
1 garlic clove, finely chopped
3 tbsp olive oil
Juice of 2 limes
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1 Combine all the salsa ingredients and mix well.
2 Pre-heat the deep-fat fryer to 180C/350F.
3 Dip the cockles in milk, then roll lightly through the flour and fry for 1-2 minutes until golden and crispy. Drain and sprinkle with salt.
4 Spoon the salsa onto the plates and arrange the crispy cockles around the edges. Mix the salad leaves with a little olive oil or dressing and sit in a small pile in the centre of the plate. |
