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.
- 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
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