A Conch Shell

We were over on Jekyll Island taking pictures of Jordan's cousins that where here for spring break. They were looking for seashells and came across this conch shell. When Jordan picked it up it had the conch in it. Yuck, I've never seen one that had a live animal in it.

But just in case you do, here is a recipe for conch fritters.

We didn't eat it.

Conch Fritters

Fritters:
1 quart oil for frying
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
1/2 onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Dipping Sauce:
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste
Directions
1.Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
2.In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
3.Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
4.In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
Footnotes

Conch can be replaced with any seafood. We tried last week 'Calamari Fritters," following the same recipe but replacing conch with chopped calamari... it turned out awesome! We cannot wait to try it with shrimp or crab meat. Read about CONCH in our handy encyclopedia! We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Recipe courtesy of Allrecipes