- 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.
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