Traditional Bahamian Conch Fritters

Published Date
September 1st 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Bahamian conch fritters with dipping sauce in the middle
Overview of Bahamian conch fritters with dipping sauce in the middle
Golden brown Bahamian conch fritters in serving basket.
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Conch is the national food of the Bahamas. Most people will recognize the large Conch shells as a symbol of the Caribbean. Sailors often use the shells as a sort of trumpet to announce the day's fresh catch. However good the shell is, the meat from the snail that used to inhabit it is delicious. Conch meat is known for its unique chewy texture and its fresh salty, ocean-like flavor. In the Bahamas, there are many ways to cook conch, but here we will highlight a favorite conch finger food, Traditional Bahamian Conch Fritters. The conch meat is mixed into a batter with fresh herbs and seasonings and fried into delightful bite-sized mouthfuls perfect for dipping into any of your favorite seafood sauces.

Note: If you cannot find tenderized conch, use a meat mallet or rolling pin to tenderize the conch meat by pounding it until tender.

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Author: Rachel Ottier-Hart
Average: 4.4 (10 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins


  • 1 lb. tenderized Conch Meat  
  • 6 oz. (3/4 cup) Onion, minced  
  • 2 oz. (1/4 cup) Celery, minced  
  • 5 oz. (1/3 cup) Bell Pepper, minced
  • 1 Tablespoon Thyme, minced  
  • ½ Habanero Pepper, minced, no seeds  
  • 2 large eggs 
  • 1/2 cup evaporated milk 
  • 1 cup water
  • 1/4 cup tomato paste (or ketchup)
  • 3 1/2 cups  All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon kosher salt 
  •   1 teaspoon complete seasoning 
  •   4 cups of Vegetable Oil For Frying    
  • Dipping Sauce For serving 


Place the tenderized conch meat into a food processor and pulse it until it is minced. If you do not own a food processor, dice the tenderized conch meat into small chunks that are about a 1/4 of an inch in size. Place the conch into a large bowl. 
Minced conch in a food processor
Add the onion, celery, bell pepper, thyme, and Habanero pepper to the conch meat and mix to combine. 
Conch meat, onions, bell peppers, Habanero pepper, celery, and thyme in a bowl.
Beat the eggs, evaporated milk, and water together in a medium bowl. 
Eggs, evaporated milk, and water in a bowl, whisked together.
Add the egg-milk mixture to the conch mixture and stir to combine.
Conch, bell peppers, onions, celery, thyme, habanero pepper, eggs, evaporated, milk, and water in a large bowl.
Stir in the tomato paste or ketchup until combined. 
Conch, bell peppers, onions, celery, thyme, habanero pepper, eggs, evaporated, milk, water, and tomato paste in a large bowl.
Add the all-purpose flour, baking powder, salt, and complete seasoning to the conch mixture and stir to combine. 
Conch fritter batter in a large bowl.
Prepare your frying station by placing the vegetable oil into a heavy bottom skillet or a deep fryer. Bring the vegetable oil to 350 °F/ 176 °C.
Vegetable oil in a deep heavy bottomed skillet.
Once the oil is ready, add a few tablespoon-sized dollops of the batter into the oil. Do not add too many fritters to the oil. 
Conch fritters being cooked in hot oil.
The fritters will float to the surface of the oil after 1-2 minutes. Once the fritters are golden brown on one side, turn them over and cook them for an additional 2-3 minutes until golden brown. 
Conch fritters cooking in hot oil.
When they are finished frying, remove them with a slotted spoon, place them onto a baking sheet lined with paper towels, and continue frying the batter until all is finished.  
Conch fritters draining on a baking sheet.
Serve warm with your choice of dipping sauces.
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