📝 About This Recipe
Transport your senses to the turquoise waters of the Caribbean with these golden, crispy treasures. This recipe features tenderized queen conch meat folded into a seasoned batter bursting with vibrant bell peppers, onions, and a hint of bird’s eye chili for a gentle heat. These fritters are the ultimate island appetizer, offering a satisfying crunch on the outside and a tender, savory center that tastes like a summer breeze.
🥗 Ingredients
The Conch Base
- 1 pound Fresh Conch Meat (cleaned, tenderized, and finely minced)
- 2 tablespoons Lime Juice (freshly squeezed to brighten the seafood)
The Batter & Aromatics
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder (for a light, airy lift)
- 3/4 cup Whole Milk (plus more if batter is too thick)
- 1 large Egg (beaten)
- 1/2 cup Yellow Onion (very finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/4 cup Celery (finely minced)
- 3 cloves Garlic (grated or pressed)
- 1/2 teaspoon Scotch Bonnet or Habanero Pepper (seeded and minced (adjust to heat preference))
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Dried Thyme
- to taste Salt and Black Pepper
For Frying
- 1 quart Vegetable Oil (for deep frying)
Spicy Calypso Remoulade
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 teaspoon Hot Sauce (Caribbean-style preferred)
- 1/4 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Prepare the conch by pounding it with a meat mallet until tender, then mince it into very small, bite-sized pieces about 1/8 inch thick. Toss with lime juice and set aside.
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2
In a large mixing bowl, whisk together the flour, baking powder, Old Bay, dried thyme, salt, and black pepper until well combined.
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3
In a separate medium bowl, whisk the egg and milk together. Slowy pour the wet ingredients into the dry ingredients, stirring until a thick, smooth batter forms.
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4
Fold in the minced conch, onion, green bell pepper, celery, garlic, and Scotch bonnet pepper. The batter should be thick enough to hold its shape on a spoon; if it's too dry, add a splash of milk.
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5
Cover the bowl and let the batter rest at room temperature for 15-20 minutes. This allows the flavors to meld and the flour to fully hydrate for a better texture.
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6
While the batter rests, prepare the Calypso Remoulade by whisking the mayonnaise, ketchup, hot sauce, and paprika in a small bowl. Chill until ready to serve.
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7
Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of 3 inches. Heat the oil over medium-high heat until it reaches 365°F (185°C).
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8
Using two small spoons or a small cookie scoop, carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pot; fry about 5-6 at a time.
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9
Fry the fritters for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even deep golden brown and cooked through.
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10
Use a slotted spoon to remove the fritters and place them on a wire rack set over a baking sheet or a paper-towel-lined plate to drain.
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11
Check the internal temperature of the first fritter to ensure it is cooked through and not doughy in the center. Adjust heat if they are browning too fast.
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12
Serve immediately while hot and crispy with a side of the chilled remoulade and fresh lime wedges.
💡 Chef's Tips
Always tenderize the conch thoroughly; it can be rubbery if not pounded before mincing. If you can't find fresh conch, frozen conch works well—just thaw it completely and pat dry to avoid a watery batter. Maintain your oil temperature at 365°F; if it drops too low, the fritters will absorb oil and become greasy. For an extra-crispy exterior, you can substitute 1/4 cup of the flour with cornstarch. Finely dicing the vegetables is key so that they cook at the same rate as the batter and don't fall out.
🍽️ Serving Suggestions
Pair with a cold Bahama Mama cocktail or a crisp, light lager to cut through the richness. Serve as an appetizer alongside a fresh mango and avocado salsa. Arrange on a platter with plenty of fresh lime wedges for squeezing over the top. For a full meal, serve with a side of Bahamian peas and rice and fried plantains. Add a small bowl of extra hot pepper sauce on the side for those who like a serious kick.