1. Combine conch with chopped vegetables.
2.
sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to
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.
Cut the conch into 1/2 inch pieces
nd heat.
Add the conch, onion and garlic; saute until
sp black pepper.
Pound conch with a rolling pin until
lace bell peppers, onions, and conch in a food processor; pulse
ach fritter.
Serve with Caribbean Cocktail Sauce on the side
hing to remember with this recipe is to completely thaw the
Mix ingredients and serve cold.
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.
Pound the conch meat with a mallet until
about 1 pound total), cut conch into strips and feed through
Combine all of the ingredients with enough milk for the mixture to hold its shape.
Form into fritters and fry at 350\u00b0 until golden.
Note that round fritters (small) should have a thicker batter than flat fritters.
Check amount of milk.
Serve with hot sauce of your choice.
Cooking time is approximately 20 minutes for full recipe.
ashed thoroughly. Smell individual conch and ensure no stinky smell.
aste like consistency.
Cut conch/crayfish into thumb-sized pieces
Pound conch and cut into small pieces.<
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.
Blend ingredients together in a blender with the cracked ice.
Strain(or not) into chilled cocktail glasses.
Garnish with a slice of mango and serve.
Enjoy!
ot) over high heat, bring conch and 8 cups water to