cracked conch
serves 4
- 1–1 1/2 lb. conch meat
- 2 eggs
- 1/2 cup milk
- 1/2 cup drakes batter mix or seasoned flour
- peanut or vegetable oil
- 1/2 t salt (if using flour, drakes is already salted)
- 1/4 t pepper
- hot sauce or rémoulade sauce
with a metal meat mallet, pound the heck out of conch until flattened and starting to actually fall apart.
cut into 1 inch wide strips
whisk egg and milk in a bowl
dip conch in egg and milk mixture
season drakes batter mix with pepper (or flour with salt and pepper)
dredge conch strips in drakes or flour
heat about 1/4 inch of oil in a heavy pan or skillet
fry until golden brown, about 2-3 min
drain on paper bag or paper towel
