Tenderised conch coated in seasoned flour and fried until crisp, a Bahamian favourite.
Cracked conch is closely associated with Bahamian seafood cooking. The conch is tenderised before being coated and fried, producing a crisp exterior around a firm but tender centre.
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Ingredients
- 700 g cleaned conch meat
- 150 g plain flour
- 2 eggs, beaten
- 80 ml milk
- 6 g salt
- 3 g paprika
- 2 g black pepper
- 1 g cayenne, optional
- 20 ml lime juice
- Neutral oil, for frying
Method
- Pound conch portions evenly between sheets until thinner and tenderised.
- Season with lime, salt, paprika and pepper.
- Mix eggs and milk. Coat conch in flour, dip in egg mixture and coat again lightly in flour.
- Fry at about 175°C in batches until golden and cooked, about 2–3 minutes per side depending on thickness.
- Drain and serve immediately with lime.
Chef Notes
Even tenderising is important because conch is naturally firm. Avoid prolonged frying, which makes it tough.
Substitutions
Conch is distinctive; if unavailable, use another seafood recipe rather than presenting fish as an exact substitute.
Storage
Best eaten fresh. Refrigerate leftovers for up to 1 day and reheat in a hot oven.
Allergen Notes
Contains molluscan shellfish, wheat, egg and milk.
Always Cook with Heart. Always!
Chef-tested recipe
Tenderised conch coated in seasoned flour and fried until crisp, a Bahamian favourite.
