Step 1In a medium bowl, mix the flour, garlic granules, thyme, cayenne pepper and plenty of seasoning. Pat cockles dry with kitchen paper, then toss in the flour mixture to coat.
Step 2Fill a large, heavy-based pan 1/3-full with oil and heat to 180°C. Using a slotted spoon, lift coated cockles (gently shake off excess flour mixture) and fry in the hot oil, in batches if needed, for 4min, or until crispy and golden. Using the slotted spoon, lift on to kitchen paper to drain. Fry the remaining cockles (monitoring the oil temperature), if needed.
Step 3Finely grate over the zest of the lemon and transfer the cockles to plates, bowls or cones. Sprinkle over some more cayenne pepper and serve with lemon wedges (cut from the zested lemon) for squeezing over.
Per serving:
Calories: 224
Protein: 16g
Fat: 7g
Saturates: 1g
Carbs: 24g
Sugars: 0g
Fibre: 1g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
