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Old 01-25-2008, 04:35 PM   #1
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Conch Recipes?

I bought 2 lbs of conch meat. Not sure why. What should I do with it?

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Old 01-25-2008, 04:38 PM   #2
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I am gonna have to recommend a good ol conch chowder, or my favorite, conch fritters. Both are easy to make, and very satisfying.

lemme see if I can fond the recipes.
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Old 01-25-2008, 04:53 PM   #3
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cool sounds good
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Old 01-25-2008, 05:50 PM   #4
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Agree with Tattrat - both chowder & fritters are my favorite conch recipes.

Unfortunately, I can't give you my favorite recipes for these because they're in older cookbooks of mine that don't have recipes online that I can post a link to, so because of the trademark stipulations here, can't post them.

But web searches should send you to somewhat similar recipes.
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Old 01-25-2008, 05:52 PM   #5
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Yum, conch fritters. My mom used to have a house in the Florida Keys and we always went to this place on the canal for dinner, with conch fritters and mustard sauce as the appetizer. It was originally a fishing company; they added a sales counter to the dock, then a deck, then covered the deck, so everything was a fresh as could be. Can't wait to see your recipe, Tatt.
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Old 01-25-2008, 06:12 PM   #6
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well, off top of my head I can give you the basics:

AP Flour
egg
a little bit of baking powder
milk(whole)
salt+pepper
make all that into a thick sticky batter.

I used to use finely diced bell pepper, jalapeño, cilantro, red onion, cayenne, a little cumin, lemon zest, and lime juice., and of course, lots of chopped, WELL DRAINED conch.

use a small scooper to drop into fryer.

As far as dips, the sky is the limit, but I just like straight out of the bottle sweet Thai chili sauce.
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Old 01-25-2008, 06:24 PM   #7
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Ohhhhhhhh. i dont have a fryer. How about a small deep pan? What kind of oil?
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Old 01-25-2008, 06:27 PM   #8
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use a regular ol pan or a dutch oven.

I like peanut oil, but a blended canola will do just fine.
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Old 01-25-2008, 06:35 PM   #9
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Dashus - I ALWAYS shallow-pan-fried my fritters, & they turn out EXCELLENT. In fact, I made them that way for a catered party & they were crisp, greaseless, & had folks clamoring for more. This business of having to deep fry everything is nonsense.

Just put about a 1/4 to a 1/2 inch of vegetable or peanut oil in a deep skillet & heat it until a splash of water skips. Then fry your fritters away for about a minute or 2 & flip for a minute longer. Always add a few extra for you to taste test - but it shouldn't take more than 2 for you to figure out when to remove them for a brief draining before serving.
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Old 01-25-2008, 07:12 PM   #10
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I will be whipping this up tomorrow!

Thank you all SO much!!!
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