Fried Conch

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. Transfer conch to a warm serving platter; serve with cocktail sauce.
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