Buffalo Whelks recipe

Taher Jibet has created this recipe – From The Dining Room, Weymouth

Buffalo Whelks

500g picked Whelks

½ bunch coriander

2 cloves of garlic

1 small bottle Tabasco

390ml water

350g Panko breadcrumbs

4 eggs

200g plain flour

20g Maldon salt flakes



Bring the water, Tabasco, garlic and coriander to the boil. Put the whelks into the boiling liquid and simmer for 30 minutes. Remove the pan from the heat and let everything cool down together. Place in a plastic container and leave to marinade in the fridge for 3 days.

Strain the whelks and remove the garlic and coriander, beat the eggs in a bowl and set aside, add the Maldon salt to the panko breadcrumbs and mix through, set this aside too.

Roll the whelks in the flour first then dip them in the egg mix and finally roll them through the breadcrumbs. Repeat this process twice.

Turn your deep fat fryer to 180C and deep fry the whelks till golden and crispy.

Serve with a tartare of lemon mayonnaise.