revised newsletter

from Chef Franco Taruschio

Laverbread Cockle Fritters

Chef Franco Taruschio’s Laverbread Cockle Fritters at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales

5 oz. Self-raising Flour

1 Egg

1 oz. Parmesan Cheese

1 T Laverbread

4 to 5 oz. Shelled Cooked Cockles

1 litre Sunflower or Grapeseed Oil


Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan cheese then add the laverbread and cockles. Mix together well and deep fry by the dessert-spoonful in hot sunflower oil. Transfer to kitchen paper to drain and serve at once.

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