Fried Conch
By: Anonymous
Published: Friday, January 1, 2010 - 3:24am

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.

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From The Southern Heritage Sea and Stream Cookbook