Place conch meat in a pot with enough
Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
Pound the conch meat with a mallet until tender.
inely mince or grind the conch meat.
Sift the flour over
Grind conch meat in meat grinder or pulse in food processor.
Heat several inches of oil in a deep pot or fryer to 365 degrees.
Mix all ingredients until thoroughly blended.
Drop batter by rounded tablespoon into hot oil and fry until golden brown, 3 to 5 minutes.
immer.
If using defrosted conch meat, add now and cook for
lakes.
Mix in the conch meat, onion, red & yellow & green pepper
Cook the ground meat with the tomato sauce, bell pepper and onion, then drain off grease.
Then put a layer of meat in the bottom of the casserole bowl, then cover it with cheese; repeat twice (2 times).
Cheese should be on top.
Then spread the biscuits as flat as possible on the top.
Then cook until brown.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
1. Combine conch with chopped vegetables.
2.
sp black pepper.
Pound conch with a rolling pin until
lace bell peppers, onions, and conch in a food processor; pulse
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.
otal), cut conch into strips and feed through standard meat (hamburger) grinder
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.
Crack conch shell with hammer.
Remove conch; clean down to white meat, making sure all black has been removed.
Beat conch meat with hammer until about 1/4-inch thick; cut into bite-size pieces.
Tenderize meat by beating with a mallet. Dip slices of conch in eggs and cracker crumbs. Fry in oli until lightly browned.
In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour.
Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour.
Add the thyme, heavy cream, rum, salt and white pepper to taste.
Before serving, add a few dashes of sherry peppers sauce.
ashed thoroughly. Smell individual conch and ensure no stinky smell.
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.