📝 About This Recipe
Transport your senses to the turquoise waters of the Bahamas with these crispy, golden-brown treasures of the Caribbean. These fritters feature tenderized queen conch meat folded into a savory, herb-flecked batter that is fried to airy perfection. They are the ultimate seaside snack, balancing the sweetness of the shellfish with a gentle kick of heat and a refreshing citrus finish.
🥗 Ingredients
The Conch Prep
- 1 pound Fresh or frozen conch meat (cleaned, skinned, and finely minced)
- 2 tablespoons Lime juice (freshly squeezed to tenderize)
The Batter Base
- 2 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder (for lift and fluffiness)
- 3/4 cup Whole milk (plus more if needed for consistency)
- 1 large Egg (beaten)
Aromatics and Seasoning
- 1/2 cup Yellow onion (very finely diced)
- 1/2 cup Green bell pepper (finely diced)
- 1/4 cup Celery stalk (finely minced)
- 2 pieces Garlic cloves (grated or pressed)
- 1/2 teaspoon Scotch Bonnet pepper (minced, seeds removed for less heat)
- 1/2 teaspoon Dried thyme
- 1 teaspoon Kosher salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4 cups Vegetable oil (for deep frying)
Calypso Remoulade Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 teaspoon Yellow mustard
- 1 teaspoon Hot sauce (Caribbean style preferred)
👨🍳 Instructions
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1
Begin by preparing the conch. Use a meat mallet to pound the conch steaks until thin, then mince them into very small, 1/8-inch pieces. Toss with lime juice and set aside for 10 minutes.
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2
In a small bowl, whisk together the ingredients for the Calypso Remoulade: mayonnaise, ketchup, mustard, and hot sauce. Chill in the refrigerator until serving.
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3
In a large mixing bowl, sift together the flour, baking powder, salt, pepper, and dried thyme.
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4
In a separate medium bowl, whisk the egg and milk together until well combined.
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5
Make a well in the center of the dry ingredients and pour in the milk mixture. Stir gently until just combined; the batter should be thick, similar to a heavy muffin batter.
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6
Fold in the minced conch, onion, bell pepper, celery, garlic, and Scotch Bonnet pepper. Ensure the vegetables are evenly distributed.
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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 deep-fry thermometer to ensure accuracy.
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8
Using a small ice cream scoop or two tablespoons, carefully drop rounded mounds of batter (about 1.5 tablespoons each) into the hot oil. Do not overcrowd the pot; fry in batches of 5-6.
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9
Fry the fritters for 3-4 minutes, turning them occasionally with a slotted spoon so they brown evenly on all sides.
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10
Once they are a deep golden brown and have puffed up, remove them with a slotted spoon and drain on a wire rack set over paper towels.
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11
Immediately sprinkle with a tiny pinch of kosher salt while they are still hot.
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12
Check one fritter to ensure the center is cooked through and springy. If the outside browns too fast, lower the oil temperature slightly.
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13
Serve immediately while hot and crispy with the chilled Calypso Remoulade and extra lime wedges.
💡 Chef's Tips
Tenderizing is key: Conch can be tough, so never skip the pounding and fine mincing process. Don't overmix the batter: Like pancakes, overworking the flour will result in a tough, rubbery fritter rather than a light and airy one. Maintain oil temperature: If the oil is too cold, the fritters will absorb grease and become soggy; if too hot, the outside burns before the inside cooks. Use fresh aromatics: Finely dicing the peppers and onions ensures they soften slightly during the short fry time while providing maximum flavor. Substitute with clams or shrimp: If you cannot find conch, chopped sea clams or shrimp are excellent alternatives using the same batter.
🍽️ Serving Suggestions
Serve alongside a cold Bahamian Kalik or Sands beer to cut through the richness of the fried batter. Pair with a side of tropical slaw made with shredded cabbage, mango, and a lime-honey vinaigrette. Provide a bottle of extra-hot Caribbean pepper sauce for those who want more heat. Present them in a paper-lined basket for an authentic 'shack' feel. A chilled glass of dry Rosé or a zesty Sauvignon Blanc also complements the seafood beautifully.