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1. To prepare the cockles, wash them in several waters, cover with clean cold water, add a handful of oatmeal and leave to stand overnight.
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2. The next day rinse, put into a strong pan without any liquid and heat gently until the shells open in the steam.
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3. Meanwhile make a thick coating batter with the flour, salt, egg and milk.
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4. Remove the shells and drop the cockles into the batter, then fry a tablespoonful of the cockle mixture in the deep hot fat.
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