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Caribbean Conch Fritters

Conch Fritters:
- Preheat oil to 325\u00b0F.
- Use blender to chop up the conch.
- onions and garlic.
- celery and carrots.
- mix remaining ingredients into mixing bowl.
- add more flour for sticky consitancy.
- use 2 spoons to work batter into a 1 inch ball.
- place the 1 inch ball into oil and cook until golden.
Dipping Sauce.
1 cup Sour Cream.
1 tbsp relish.
2 tbsp orange french dressing.
1/2 tbsp lemon juice.
1 tbsp sugar.
- combine and chill.
- salt to taste.

Caribbean Conch Chowder

Cut the conch into 1/2 inch pieces

Caribbean Conch Fritters With Island ' Hot' Sauce

nd heat.
Add the conch, onion and garlic; saute until

Bahama Mama Seafood Fritters With Tangy Caribbean Cocktail Sauce

ach fritter.
Serve with Caribbean Cocktail Sauce on the side

Bahamian Conch Fritters

1. Combine conch with chopped vegetables.
2.

Conch Salad

Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

George'S Bahamian Conch Chowder

about 1 pound total), cut conch into strips and feed through

An Outstanding Conch Fritters

sp black pepper.
Pound conch with a rolling pin until

Fiesta Conch

Pound the conch meat with a mallet until

Boiled Ground Conch

ashed thoroughly. Smell individual conch and ensure no stinky smell.

Conch Fritters With Coconut-Lime-Curry Dipping Sauce

lace bell peppers, onions, and conch in a food processor; pulse

Crack Conch (Crayfish) With Peas And Rice

aste like consistency.
Cut conch/crayfish into thumb-sized pieces

Curried Conch

Pound conch and cut into small pieces.<

Key West Conch Chowder

Mince or grind conch.
In olive oil saute onion, garlic and green pepper until soft but not browned.
Add bay leaves, tomato sauce and ground conch.
Cook about 30 minutes.
Add water and remaining seasonings.
Bring to a boil.
Reduce to simmer.
Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender.
For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste.
Add Tabasco.
Yield:
8 cups or 4 to 6 servings.

Conch Chowder

ot) over high heat, bring conch and 8 cups water to

White Conch Chowder

Pound and dice conch.
Fry bacon, saute onions, add conch and all other ingredients except the milk.
Simmer for one hour, add milk and heat.

Abaco Conch Fritters

Add conch, chopped onions and sweet peppers; mix well.
Add tomato paste and salt, mixing again.
Stir in flour and baking powder with water.
Heat oil in pan.
Drop in conch batter using teaspoon sized balls.
Cook until golden brown, about 5 minutes.
Drain well and serve with cocktail of your choice.

Coconut Conch Chowder

Place conch meat in a pot with

Conch Chowder

In small amount of olive oil, saute garlic until soft but not brown; remove.
Combine pepperoni, onions, peppers, tomatoes, tomato paste, oregano, basil, parsley, salt and pepper and water. Simmer 1 hour.
Use food processor to break up tissue and chop conch into small pieces.
Add conch, shrimp, potatoes, okra and cook another hour, or until done.
Do not overcook.

Conch(Modern)

Crush garlic; chop parsley.
In a large pot, place conch, in its shell, into boiling water.
Cover and cook for 1 hour at low heat.
Remove conch and place in cold water.
Remove meat from the shell.
Cut off hard outer skin.
Slice meat and cover with a mixture made from remaining ingredients.
Serve cold.

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