Things You'll Need:
- Conch steaks
- Meat mallet
- Paring knife
- Cooking ingredients like lime juice, vinegar, salt, Pepper, flour, bread crumbs
- Pan or cooking pot
-
Step 1
Conch is certainly a delicious treat, but take the time to make sure that the conch you purchase or obtain has been well-refrigerated. If you decide that your recipe requires you to slice or cut the conch into pieces, you may find frozen conch an easier choice. Examine the conch to make sure it is not slimy and no dark skin remains on the white steak; trim the skin off with the paring knife and rinse the slime off if needed.
-
Step 2
If your recipe calls for tenderized conch (not all recipes require this step--it depends on what you are making), pound it gently and evenly with the meat mallet until it is the required thinness. Be careful not to overdo it. Conch can be somewhat delicate and will turn into mush if tenderized too aggressively.
-
Step 3
A number of different techniques is suitable for the preparation of conch. Decide if you want to prepare it like ceviche, in a tangy marinade, or if you want to pan fry it, or make it even easier on yourself and simply toss it into your favorite seafood chowder recipe.
-
Step 4
If you like the idea of conch ceviche, simply cover the raw conch pieces with lime juice and your favorite flavored vinegar. Add sliced red onion, avocado, cilantro and cucumber and let the whole concoction sit in the refrigerator for at least four hours. The citric acid will "cook" the conch as it sits in the mixture.
-
Step 5
Pan-fry conch with only a couple of steps and serve it with your favorite citrus marinade. Use a little flour to cover the conch pieces, dip it in egg wash, coat with bread crumbs and fry in a pan with hot oil or butter on a medium flame until the pieces are golden. Sprinkle a little sugar on top and garnish with cilantro and slices of citrus fruit and you're done.
