Conch Fritters

Story

Queen conch has been a dietary staple in the Bahamas for thousands of years, and Bahamians' reliance on the mollusc is so deep-rooted that they themselves are nicknamed 'Conchs,' a term first applied to Bahamians in the Turks and Caicos and Florida Keys due to their British West Indian origins and daily dependence on the shellfish. Conch fritters evolved as a practical way to use the tougher or trimmed portions of the meat, stretched with flour, vegetables and seasoning into a filling fried snack. Bahamian chef Simeon Hall Jr. describes the fritter as a blend of European, African and Asian culinary influences, a New World invention that puts a local sea creature at its centre. Today conch fritters are sold at beach shacks, fish fries and family gatherings across the islands, symbolising the Bahamian coastal way of life.

Ingredients

• For the fritters:
• 150 g fresh queen conch meat, tenderised and finely chopped
• 90 g plain flour
• 1 large egg (about 50 g)
• 120 ml whole milk or evaporated milk
• 75 g white onion, finely chopped
• 40 g green bell pepper, finely chopped
• 60 g celery, finely chopped
• 6 to 8 g garlic, finely chopped
• 3 to 4 g fine salt
• 1 g ground black pepper
• 0.5 to 1 g cayenne pepper or hot pepper powder
• 0.5 g dried thyme (optional)
• Half a small Scotch bonnet or goat pepper, seeds removed, finely minced (optional)
• 1 to 1.5 litres vegetable oil, for deep-frying
• For the dipping sauce:
• 30 g ketchup
• 30 g mayonnaise
• 30 ml fresh lime juice
• 2 to 5 ml hot sauce, to taste
• Salt and black pepper to taste

Method

• 1. Rinse the conch meat in cold water with a squeeze of lime juice. Place between sheets of plastic wrap and pound with a meat mallet until about 5 to 6 mm thick to tenderise. Finely dice or chop the conch meat.
• 2. Finely chop the onion, green pepper, celery and garlic. Combine with the chopped conch in a bowl and set aside.
• 3. Make the batter: whisk together the egg and milk until smooth. Add the flour and stir until just combined with no dry pockets. Do not overmix.
• 4. Season the batter with salt, black pepper, cayenne and thyme if using. Fold in the conch and vegetable mixture until evenly distributed. The batter should be thick enough to mound on a spoon.
• 5. Leave the batter to rest for 10 to 15 minutes so the flour fully hydrates.
• 6. Make the dipping sauce: whisk together ketchup, mayonnaise, lime juice and hot sauce. Season with salt and pepper and chill until needed.
• 7. Heat the oil in a heavy pot to 175 to 185 degrees C, with a depth of about 5 to 7 cm.
• 8. Drop rounded tablespoons of batter carefully into the oil, frying in batches of 4 to 7 so the oil temperature stays steady.
• 9. Fry, turning occasionally, for 3 to 5 minutes until deep golden brown and crisp all over.
• 10. Remove with a slotted spoon and drain on kitchen paper. Allow the oil to return to temperature before each new batch.
• 11. Serve immediately while hot with the dipping sauce and lime wedges on the side.

Common questions