This is a Tapas batter recipe I usualy use with mushrooms but it works a treat with whelks too. The batter is light and airy with a little crisp from the vinegar with the bonus of the plump juicy whelk in the middle. Serve with a garlic mayonnaise.
Whisk the egg white along with the sugar until firm and then set aside.
Place the flour and baking powder in a bowl and then whisk through to lighten.
Whisk in the rest of the ingredients, including the egg yolk apart from the egg whites in to flour, to create a smooth batter.
Gently fold in the egg white, trying not to loose the lightness of the batter.
Season well.
Rest the batter for 10 – 15 minutes.
Dip the whelks in flour first and then dip in the batter, shaking of any excess before cooking in hot oil. (Deep fry at 180 – 190*c until golden on both sides.)