6 dozen cockles (or clams), about 4 qt.
A little oatmeal
Deep oil for cooking

BATTER:

8 oz. (2 c.) flour
2 tbsp. oil
1 separated egg
Salt
1 c. tepid water

Put cockles into a large saucepan with salted or sea-water to cover, bring to the boil for about 3 minutes or until they are open. Do not continue cooking once the shells open for it can make them rubbery. Leave until cool enough to handle.

To make the batter: Put the flour into a basin, add the salt and the oil, then stir in the beaten egg yolk and the water. Beat with a beater until smooth. Do not be alarmed if the batter seems thick for that is as it should be. Leave in a cool place to let the air in. Then remove the cockles from their shells with a sharp knife.

Beat the egg white until stiff, and fold into the batter. Heat up the oil until just under smoking, dip either one cockle or two together into the batter, drop into the hot oil with a spoon and fry until golden on all sides. Drain on absorbent paper. If lightly fried (until just colored), they can be reheated without loss of taste or any lessening in the crispness of the batter. Serves 4-6.