Fried Conch


Photo: flickr user tylerkaraszewski
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Ingredients

1 pound cleaned, skinned conch meat
2 eggs, lightly beaten
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons salt
2 teaspoons pepper
1 vegetable oil
cocktail sauce, for serving

Preparation

1
Pound conch to 1/8-inch thickness, using a meat mallet or an rolling pin; cut into 1-inch pieces. Combine conch and eggs in a large mixing bowl. Dredge conch in flour mixture until well coated.
2
Carefully drop conch into deep hot oil (350F.). Cook 3 minutes or until conch floats to the top and are golden brown. Drain well on paper towels.
3
Transfer conch to a warm serving platter; serve with cocktail sauce.

Tools

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About

From The Southern Heritage Sea and Stream Cookbook

Tags:

appetizers
seafood

Yield:

4.0 servings

Added:

Friday, January 1, 2010 - 3:24am

Creator:

Anonymous

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