Cracked Conch served with Peas and Rice: How to cook Crack Conch

conch meat

🥗Healthier: shrimp

💰Cheaper: pollock

Shrimp offers a similar texture while being more widely available.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa provides flavor with fewer calories.

Heat oil in a deep skillet to about 325-340°F.

Prepare the conch by trimming off any dark skin with a fillet knife.

Tenderize the conch meat using a serrated edge mallet until thin.

Soak the tenderized conch in a mixture of heavy cream and whole milk for about 5 minutes.

In a mixing bowl, combine 1 cup of self-rising cornmeal, ½ cup of self-rising flour, and 1 teaspoon of cajun seasoning.

Whisk the dry ingredients together until well combined.

Remove the conch from the milk mixture and break it into smaller pieces.

Coat the conch pieces in the dry breading mixture, shaking off excess breading.

Carefully place the coated conch pieces into the hot oil, away from you to avoid splashes.

Fry the conch for about 4-5 minutes, flipping halfway through until golden brown.

Remove the fried conch from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens