Entree: Virgin Islands, U.S – Virgin Islands, U.S. – Conch Fritters

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and chopped into small pieces
- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) yellow cornmeal
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs
- 3/4 cup (180 ml) whole milk
- 3 tbsp (45 ml) lime juice (about 1 lime)
- 1/2 small yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 scallions (green onions), thinly sliced
- 1 small Scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (3 g) fresh thyme leaves, chopped
- 2 cloves garlic, minced
- Vegetable oil for frying
- For the dipping sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) Dijon or Creole mustard
- 1 tsp (5 ml) hot sauce (or to taste)
- 1 tbsp (15 ml) lime juice

Instructions

1. Step 1: Rinse and tenderize the conch if needed—pound lightly between plastic wrap until slightly tender, then chop into small bite-sized pieces. Toss chopped conch with lime juice and a pinch of salt; set aside for 10 minutes.
2. Step 2: In a large bowl whisk together flour, cornmeal, baking powder, baking soda, salt, and black pepper.
3. Step 3: In a separate bowl beat the eggs with milk, then stir in the chopped conch, diced onion, red bell pepper, scallions, minced Scotch bonnet, parsley, thyme, and garlic. Combine wet and dry ingredients until just mixed; batter should be thick but spoonable—add a tablespoon of milk if too stiff.
4. Step 4: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil for shallow-deep frying (about 1–2 inches / 2.5–5 cm) depending on your pan.
5. Step 5: Drop rounded tablespoons of batter into the hot oil, frying in batches without overcrowding. Cook for 2–3 minutes per side until fritters are deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
6. Step 6: While fritters cook, whisk together dipping sauce ingredients: mayonnaise, ketchup, mustard, hot sauce, and lime juice. Adjust seasoning.
7. Step 7: Serve conch fritters hot with the spicy lime dipping sauce and a wedge of lime. Garnish with extra chopped parsley or scallions if desired.