Cracked Conch
Tenderized conch is seasoned, breaded, and fried until crisp, giving this Bahamian favorite its signature crackly crust. It is best served hot, with citrus and pepper sauce on the side.
Prep
25m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Conch
- 450gConch Meat (pounded thin)
- 30mlLime Juice
- 6gSalt
- 2gBlack Pepper
- 3gPaprika
- 20mlHot Sauce
- 700mlVegetable Oil
Coating
- 120gAll-Purpose Flour
- 2pcsEgg (beaten)
- 120gBreadcrumbs
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the conch meat dry, then season it with the lime juice, salt, black pepper, and paprika. Let it stand for a few minutes while you prepare the coating.
- 02
Place the all-purpose flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third.
- 03
Dip each piece of seasoned conch meat into the all-purpose flour, then the eggs, then the breadcrumbs, pressing lightly so the crumbs adhere well.
- 04
Heat the vegetable oil to 180°C (350°F) in a wide pan or fryer.
- 05
Fry the coated conch in batches until crisp and golden on both sides, about 2 to 3 minutes per batch.
- 06
Drain briefly and serve at once with the hot sauce.
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