Fried Cockles With Salsa

Colourful Warm Cockle Salad

Serves 4


  • 350g shelled cockles, defrosted and drained
  • 2-3 tbsp milk
  • 2-3 tbsp self-raising flour
  • mixed salad leaves
  • salad dressing
  • 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


  1. Combine all the salsa ingredients and mix well.
  2. Dip the cockles in milk, then roll lightly through the flour and fry hot for 1-2 minutes until golden and crispy. Drain and sprinkle with salt.
  3. Spoon the salsa onto the plates and arrange the cockles on top. Add salad leaves with a little dressing.
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