📝 About This Recipe
Transport your senses to the white sands of the Out Islands with these golden, crispy treasures of the Caribbean. These fritters feature tenderized queen conch meat folded into a savory, herb-flecked batter with just the right amount of island heat. Every bite offers a perfect contrast between the crunchy exterior and the tender, seafaring heart of the Bahamas' most iconic appetizer.
🥗 Ingredients
The Conch & Aromatics
- 1 pound Fresh Conch Meat (cleaned, tenderized, and finely minced)
- 1/2 cup Yellow Onion (very finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1 piece Celery Stalk (finely minced)
- 3 pieces Garlic Cloves (minced)
- 1/2 piece Scotch Bonnet Pepper (seeded and minced (use habanero as a sub))
The Batter
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder
- 3/4 cup Whole Milk (room temperature)
- 1 large Egg (beaten)
- 1 teaspoon Dried Thyme (or 2 tsp fresh)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 cups Vegetable Oil (for deep frying)
Calypso Dipping Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 teaspoon Yellow Mustard
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Hot Sauce (Bahamian goat pepper sauce preferred)
👨🍳 Instructions
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1
Prepare the conch by rinsing it under cold water. Use a meat mallet to pound the conch until thin and tender, then use a sharp knife to mince it into very small, 1/4-inch pieces.
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2
In a small bowl, whisk together the mayonnaise, ketchup, mustard, lime juice, and hot sauce to create the Calypso dipping sauce. Chill in the refrigerator until ready to serve.
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3
In a large mixing bowl, whisk together the sifted flour, baking powder, salt, black pepper, and dried thyme until well combined.
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4
In a separate medium bowl, whisk the egg and milk together. Gradually pour the wet ingredients into the dry flour mixture.
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5
Stir the batter gently until just combined; it should be thick, similar to a heavy muffin batter. Do not overmix or the fritters will be tough.
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6
Fold in the minced conch, onion, green pepper, celery, garlic, and Scotch bonnet pepper until the ingredients are evenly distributed throughout the batter.
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7
In a deep heavy-bottomed pot or Dutch oven, heat the vegetable oil to 365°F (185°C). Use a candy thermometer to ensure the temperature is accurate.
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8
Using two tablespoons or a small cookie scoop, carefully drop rounded tablespoons of the batter into the hot oil. Work in batches of 5-6 to avoid crowding.
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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.
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10
Test the first fritter by breaking it open to ensure the center is cooked through and fluffy, not doughy.
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11
Use a slotted spoon to remove the fritters and drain them on a wire rack set over paper towels to maintain crispiness.
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12
Serve immediately while piping hot with a side of the chilled Calypso sauce and fresh lime wedges.
💡 Chef's Tips
If you cannot find fresh conch, high-quality frozen conch or even chopped clams/shrimp can be used as a substitute. Always maintain your oil temperature between 360°F and 370°F; too low and they become greasy, too high and the center stays raw. Mincing the vegetables very finely is key to ensuring they cook through in the short frying window. For a lighter texture, let the batter rest for 10 minutes before frying to allow the baking powder to fully activate. Wear gloves when handling the Scotch bonnet pepper to avoid skin irritation from the capsaicin.
🍽️ Serving Suggestions
Serve alongside a cold Kalik or Sands beer for the ultimate Bahamian experience. Pair with a fresh tropical slaw made of cabbage, mango, and cilantro. Provide extra lime wedges to squeeze over the fritters to cut through the richness of the fry. Serve as a starter for a larger seafood boil or grilled snapper dinner. Arrange on a wooden platter garnished with fresh parsley and sliced bird's eye chilies.