Entree: Bahamas – Central Culinary Region – Cracked Conch (Thinly pounded conch meat that is battered and fried until crisp)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 lb (907 g) conch meat, cleaned and tenderized
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornmeal
- 1 tsp (6 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 cup (240 ml) whole milk
- 1 large egg, beaten
- 1/2 cup (120 ml) beer or sparkling water
- 2 tbsp (30 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 cup (150 g) fine corn flour or extra all-purpose flour for dredging
- Vegetable oil for frying
- Lime or lemon wedges for serving
- Hot pepper sauce or sherry pepper sauce for serving

Instructions

1. Lightly rinse conch and pat dry. Tenderize by pounding thin with a meat mallet until about 1/4 inch thick; cut into serving pieces if necessary.
2. In a bowl combine milk, beaten egg, beer (or sparkling water), lime juice, minced garlic, chopped onion, and thyme. Add conch pieces, coat, and refrigerate to marinate 20–30 minutes.
3. Meanwhile whisk together 1 cup flour, cornmeal, baking powder, salt, black pepper, and cayenne in a shallow bowl.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) — about 1–2 inches depth for pan frying or 3–4 inches for deep frying.
5. Dredge each marinated conch piece in the corn flour (or extra flour), then dip into the batter mixture, allowing excess to drip off before carefully placing into hot oil.
6. Fry in batches until golden brown and crisp, about 2–3 minutes per side for thin pieces (adjust time for thickness). Do not overcrowd the pan.
7. Transfer to a wire rack or paper towels to drain and season immediately with a light sprinkle of salt.
8. Serve hot with lime or lemon wedges and hot pepper sauce.