Fried Conch

Oxmoor House
4 servings


+ Add To Shopping List
1 pound cleaned, skinned conch meat
2 eggs, lightly beaten
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons salt
2 teaspoons pepper
Vegetable oil
Cocktail sauce


Pound conch to 1/8-inch thickness, using a meat mallet or a rolling pin; cut into 1-inch pieces. Combine conch and eggs in a large mixing bowl; soak 2 to 3 minutes.

Combine flour, cornmeal, salt, and pepper in a large mixing bowl. Dredge conch in flour mixture until well coated. Carefully drop conch into deep hot oil (350°). Cook 3 minutes or until conch float to the top and are golden brown. Drain well on paper towels.

Transfer conch to a warm serving platter; serve with cocktail sauce.

Created date

February 2010