Published:
Nov 2nd 2021
by 
Last updated: May 15th 2025
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.
These Bahamian Conch Fritters are a true taste of the Caribbean, offering a delightful blend of tender conch meat and savory spices. With their crispy, golden exterior and rich, flavorful bite, they’re perfect for seafood lovers looking for an easy-to-make dish. Whether you're recreating island memories or trying something new, these fritters are a guaranteed hit at any gathering.
- Tenderizing the Conch: Make sure to tenderize the conch meat by pounding it with a meat mallet. This step is crucial for achieving the perfect texture in your fritters.
- Oil Temperature: Maintain a consistent oil temperature of 350°F to ensure the fritters fry evenly and turn golden brown without getting greasy.
- Mix in Batches: When making the batter, mix it in batches to avoid overworking, which can result in tough fritters.
Serve these conch fritters alongside a refreshing citrus salad, or pair them with a tangy dipping sauce like rémoulade or a zesty garlic aioli. They’re great as a snack, appetizer, or part of a seafood feast.
- Conch Substitute: If conch meat isn’t available, you can use shrimp or scallops as a substitute for a similar seafood flavor.
- Spice Level: Adjust the amount of habanero pepper based on your spice preference or substitute it with jalapeño for a milder heat.
- Dipping Sauces: Try serving with tartar sauce, cocktail sauce, or a citrusy aioli for a zesty twist.
Store leftover conch fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven at 350°F for 10-12 minutes to restore their crispiness.
- Conch Meat: The star ingredient, bringing a chewy, ocean-like flavor that’s unique to Bahamian cuisine.
- Onion, Celery, and Bell Pepper: These aromatics add depth and crunch to the fritters.
- Habanero Pepper: For a spicy kick that elevates the flavor profile.
- Eggs and Evaporated Milk: These provide richness and help bind the batter.
- Flour and Baking Powder: Give structure to the fritters, ensuring they rise and get crispy.
Can I make these fritters gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make these fritters gluten-free.
How to Make Traditional Bahamian Conch Fritters
To make Traditional Bahamian Conch Fritters, start by tenderizing the conch meat, either using a mallet or rolling pin, and then mince it. Mix the conch with finely chopped onion, celery, bell pepper, and habanero pepper for added flavor and crunch.
In a separate bowl, whisk the eggs, evaporated milk, and water, and combine it with the conch mixture. Add tomato paste or ketchup, and then fold in flour, baking powder, salt, and seasoning.
Once the batter is well-mixed, heat the oil in a skillet to 350°F. Fry the batter in spoonfuls, turning them until golden brown on both sides. Serve them hot with your favorite dipping sauces.
Time & Serves
Ingredients
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
2 teaspoons Baking Powder
1 teaspoon kosher salt
1 teaspoon complete seasoning
4 cups of Vegetable Oil For Frying
Dipping Sauce For serving
Instructions
Place the tenderized conch meat in 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 in a large bowl.
Add the onion, celery, bell pepper, thyme, and Habanero pepper to the conch meat and mix to combine.
Beat the eggs, evaporated milk, and water together in a medium bowl.
Add the egg-milk mixture to the conch mixture and stir to combine.
Stir in the tomato paste or ketchup until combined.
Add the all-purpose flour, baking powder, salt, and complete seasoning to the conch mixture and stir to combine.
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.
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.
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.
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.
Serve warm with your choice of dipping sauces.
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When you say ”complete…
When you say ”complete seasoning” do you mean Sazon complete seasoning?