About this Dish
The Bahamas' most iconic snack — chunks of conch (a large sea snail) mixed into a seasoned batter with peppers, onions and herbs, deep fried until golden. Conch has been a staple of Bahamian and Caribbean cooking for centuries. Fresh conch has a sweet, slightly briny flavour and chewy texture. Served with a spicy dipping sauce.
IngredientsServes 4
🐚Fresh or frozen conch meat, 500g finely chopped
🌶️Scotch bonnet pepper, 1 finely minced (seeds removed for less heat)
🫑Green bell pepper, half finely diced
🧅Yellow onion, 1 small finely diced
🧄Garlic cloves, 3 minced
🌿Fresh thyme, 1 tsp leaves only
🍋Lime, 1 juiced
🌾All-purpose flour, 1 cup
🥚Egg, 1 large beaten
🛢️Vegetable oil, enough for deep frying (about 1 litre)
Method
1
If using fresh conch, tenderise the meat by pounding it with a mallet or the back of a heavy pan until flattened, then finely chop into small chunks about 1cm in size. Squeeze the lime juice over the conch and set aside for 5 minutes — this brightens the flavour and helps tenderise it further.2
In a large mixing bowl, combine the flour, beaten egg, and enough water (roughly half a cup) to make a thick batter that drops slowly from a spoon — it should not be runny. Season generously with salt, black pepper, and a pinch of paprika.3
Stir the chopped conch, onion, bell pepper, scotch bonnet, garlic, and thyme into the batter until everything is evenly coated. Taste the raw batter mixture and adjust salt or hot pepper to your liking.4
Pour the vegetable oil into a deep heavy-bottomed pot and heat to 175°C (350°F). If you don't have a thermometer, drop a tiny bit of batter in — it should sizzle and rise to the top within a few seconds.5
Using two large spoons, carefully drop heaped spoonfuls of the batter into the hot oil in batches of 4 to 5 at a time. Don't overcrowd the pot or the oil temperature will drop and the fritters will turn greasy rather than crisp.6
Fry each batch for 3 to 4 minutes, turning the fritters halfway through with a slotted spoon, until they are deep golden brown all over. Remove and drain on a plate lined with kitchen paper.7
Serve immediately while hot and crispy alongside a dipping sauce made from mayonnaise, ketchup, lime juice, and hot sauce stirred together — or simply with extra scotch bonnet sauce on the side.User Reviews
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