Conch Fritters | Bahamian Style Made MY Way | Bahamian Recipes

Start with 3 large chunks of conch that have been soaking in salt water for a few hours.

Cut the conch into smaller pieces for easier beating.

Cover the conch with saran wrap and beat until tender.

Cut the beaten conch into small bite-sized pieces.

Squeeze about 1/2 lemon or lime over the conch and rub it in.

Blend a few tablespoons of tomato paste, scotch bonnet pepper sauce, 1/4 of the seasoning mixture, and herbs in a blender, adding more tomato sauce if needed for liquid.

In a bowl, combine 2 types of flour and some of the seasoning mixture, then add baking powder and mix well.

Add the blended herb mixture and cut-up conch to the flour mixture, mixing thoroughly.

Gradually add more tomato sauce or water to the mixture, folding from the bottom up to incorporate all flour.

Taste the batter and adjust seasoning if necessary.

Prepare a dipping sauce by mixing lemon juice, remaining seasoning mixture, mustard, and ketchup.

Heat oil in a pot on medium heat for frying.

Spoon in the fritter batter, frying a few at a time to avoid overcrowding the pot.

Flip the fritters often to ensure even cooking until they reach a golden brown color.

Once done, transfer the fritters to a plate lined with napkins to soak up excess oil.

Equipment Needed

Allergens