Conch Fritters

Bahamian Conch Fritters

The Bahamas' most famous appetizer: chopped conch folded into a peppery, herb-flecked batter and deep-fried until golden, served with a tangy lime dipping sauce. A true taste of the islands.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) conch meat, cleaned and tough membrane removed, fresh frozen Bahamian conch is most authentic; substitute sea scallops only if conch is unavailable
• •250 ml (1 cup) self-rising flour, traditional Bahamian batter
• •180 ml (3/4 cup) cold water
• •1 whole large egg
• •1 whole small green bell pepper, finely diced
• •1/2 whole medium onion, finely diced
• •1 stalk scallion, finely sliced
• •1 clove garlic, minced
• •15 g (1/4 cup) fresh parsley, chopped
• •2 g (1/2 tsp) dried thyme
• •4 g (1 tsp) baking powder
• •5 g (1 tsp) salt
• •2 g (1/2 tsp) black pepper
• •2 g (1/2 tsp) Scotch bonnet or habanero pepper, minced (optional), leave seeds in for more heat
• •500 ml (2 cups) vegetable or canola oil, for frying, enough for 5 cm / 2 inches depth in a heavy pot
• •120 ml (1/2 cup) mayonnaise, for dipping sauce
• •30 ml (2 tbsp) lime juice, freshly squeezed, for dipping sauce
• •10 g (2 tsp) sweet pickle relish or finely chopped chive, for dipping sauce
• •1 g (1 pinch) salt and pepper, for dipping sauce

Steps

1. 1 Prepare the conch: Using a sharp knife, finely chop the cleaned conch into pieces no larger than 1 cm (1/2 in). Set aside.
2. 2 Make the batter: In a large bowl, whisk together the self-rising flour, baking powder, salt, pepper and dried thyme.
3. 3 In a separate bowl, beat the egg with the cold water. Pour the wet mixture into the dry and stir just until combined — the batter should be thick, similar to a heavy pancake batter; do not overmix.
4. 4 Fold in the chopped conch, green pepper, onion, scallion, garlic, parsley and optional Scotch bonnet until evenly coated.
5. 5 Heat the oil in a heavy-bottomed pot to 175°C / 350°F. Use a thermometer for accuracy; oil that is too cool will make greasy fritters, oil too hot will burn the outside before the conch cooks.
6. 6 Make the dipping sauce: Stir together the mayonnaise, lime juice, relish and a pinch of salt and pepper in a small bowl. Refrigerate until serving.
7. 7 Test the oil: drop a small spoonful of batter into the oil. It should rise within 5 seconds and bubble steadily. If it sinks and stays flat, the oil is too cool.
8. 8 Carefully drop heaped tablespoons of batter into the hot oil, frying 4 to 5 fritters at a time so the oil temperature stays steady. Do not crowd the pot.
9. 9 Fry for 3 to 4 minutes total, turning once, until deep golden brown on all sides. The internal temperature of the fritters should reach at least 74°C / 165°F and the conch should be opaque and firm, not translucent or rubbery.
10. 10 Lift the fritters out with a slotted spoon and drain on a wire rack (not paper towels, which make them soggy). Keep warm in a 95°C / 200°F oven while frying the remaining batches.
11. 11 Serve immediately with the lime dipping sauce and extra lime wedges on the side.