How to Cook Fried Conch

Cracked or fried conch is the national dish of the Bahamas.

The queen conch, once plentiful in the waters near the Florida Keys, was originally harvested by the Arawak and Caribe Indians. Over-fishing in the United States so decimated wild conch populations that all commercial harvesting has been banned since 1986. Commercially harvested or farmed conch is now imported from Belize, the British West Indies and the Bahamas. A marine snail with firmly textured white flesh and pinkish orange edges, conch is served raw or cooked. Cracked (fried) conch is a specialty in the Florida Keys and is served with peas and rice as the national dish of the Bahamas.

Things You'll Need

• 1 lb. cleaned, skinned conch meat
• Lime juice
• Water
• 2 eggs
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1/2 tsp. ground cayenne pepper
• 1/2 tsp. thyme
• Vegetable oil
• Plastic wrap
• Paper towels
• Meat tenderizing mallet
• Deep frying pan or deep fryer
• Sharp knife
• Wire whisk or fork
• Two plastic or glass bowls

Instructions

1. Mix cornmeal, flour, garlic powder, cayenne and black peppers, salt and thyme in a glass or plastic bowl and set aside.

2. Beat evaporated milk and eggs together in another bowl with a wire whisk or fork and set aside.

3. Check the conch for any dark bits of meat or skin and remove them with a sharp knife. Wash the conch in a bowl containing equal parts of lime juice and water, and pat it dry with paper towels.

4. Lay the conch between two sheets of plastic wrap. Use a meat mallet to pound the conch until about 1/8-inch thick, taking care not to shred the meat. Cut the meat into slices or bite-size pieces.

5. Dip several pieces of conch into the egg/milk mixture, submerging all of the meat, then dredge it immediately through the seasoned flour mixture, coating it completely.

6. Heat about 3 inches of vegetable oil in a deep frying pan, or heat oil in a deep fryer, according to manufacturer's directions.

7. Carefully drop the breaded conch pieces into the hot oil and fry for 2 to 3 minutes per side, or until golden brown. Drain the conch on paper towels and serve with a dipping sauce or fresh lime wedges.

Tips & Warnings

• One pound of cleaned conch meat serves four people.

• Fresh or frozen conch should not be grayish in color or have an obvious fishy odor.

References

• Florida Keys Recipes: Fried Cracked Conch
• Florida Key Treasures: Crispy Pan Fried Conch with Citrus Sauce
• SaveTheConch.org: History
• Countries and Their Cultures: Bahama Islands; Food and Economy; Food in Daily Life

Resources

• National Oceanic and Atmospheric Administration: Queen Conch