Entree: Bahamas – Cracked Conch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 5 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) conch meat, tenderized and pounded (from 2–3 medium conch)
- 1 cup (240 ml) buttermilk or whole milk (for marinating)
- 2 tbsp (30 ml) lime juice
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal or fine breadcrumbs
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2 g) cayenne pepper (adjust to taste)
- 2 large eggs, beaten
- Vegetable oil for deep-frying, enough to reach about 2 in (5.08 cm) (about 4 cups (960 ml)) in the pan
- 1 lemon, cut into wedges
- 1/2 cup (120 g) mayonnaise (for tartar)
- 2 tbsp (30 g) sweet pickle relish (for tartar)
- 1 tbsp (15 ml) lemon juice (for tartar)
- 1 tbsp (15 g) chopped fresh parsley (for tartar)
- Optional: 1 small Scotch bonnet or habanero pepper, finely chopped, or Bahamian hot pepper sauce (to taste)

Show original ingredient measurements

- 1 lb (454 g) conch meat, tenderized and pounded (from 2–3 medium conch)
- 1 cup (240 ml) buttermilk or whole milk (for marinating)
- 2 tbsp (30 ml) lime juice
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal or fine breadcrumbs
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2 g) cayenne pepper (adjust to taste)
- 2 large eggs, beaten
- Vegetable oil for deep-frying, enough to reach about 2 in (about 4 cups / 960 ml) in the pan
- 1 lemon, cut into wedges
- 1/2 cup (120 g) mayonnaise (for tartar)
- 2 tbsp (30 g) sweet pickle relish (for tartar)
- 1 tbsp (15 ml) lemon juice (for tartar)
- 1 tbsp (15 g) chopped fresh parsley (for tartar)
- Optional: 1 small Scotch bonnet or habanero pepper, finely chopped, or Bahamian hot pepper sauce (to taste)

Instructions

1. Combine conch, buttermilk, and lime juice in a bowl; cover and refrigerate for 30 minutes to 1 hour to tenderize.
2. In separate shallow bowls combine: (A) flour, paprika, salt, black pepper, and cayenne; (B) cornstarch mixed with cornmeal or breadcrumbs; (C) beaten eggs.
3. Remove conch from marinade and pat dry with paper towels. If pieces are thick, re-pound to an even ~1/4 inch (6 mm) thickness.
4. Dredge each conch piece first in seasoned flour, then dip in beaten egg, then press into cornstarch–cornmeal mixture to form a crisp coating. Shake off excess.
5. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry coated conch in batches 1–2 minutes per side until golden brown and crisp. Do not overcrowd; maintain oil temperature.
6. Transfer fried conch to a wire rack or paper towel-lined plate to drain; keep warm in a low oven if needed.
7. Meanwhile, stir together mayonnaise, pickle relish, lemon juice, and parsley to make tartar sauce; add optional chopped pepper or hot sauce to taste.
8. Serve cracked conch immediately with lemon wedges and tartar (and hot pepper sauce on the side).