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Golden fried conch fritters with white dipping sauce on a fish-shaped plate, with cherry tomatoes and shredded peppers

Conch Fritters (Crispy Bahamian Style)

Golden, crispy Bahamian conch fritters with tender minced conch, peppers and celery in a seasoned batter, served with a creamy key lime dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Cuisine: Bahamian, Caribbean
Ingredients Method Notes

Ingredients
  

  • 1 lb conch meat cleaned, pounded tender and finely minced
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced green bell pepper
  • 1/4 cup finely diced celery
  • 1 small tomato seeded and finely diced
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 large egg beaten
  • 1/2 cup milk
  • 1 tablespoon fresh lime juice
  • Vegetable oil for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon fresh key lime juice
  • 1 teaspoon hot sauce

Method
 

  1. Pound the conch between plastic wrap until 1/4 inch thick, then mince finely.
  2. Whisk the mayonnaise, ketchup, lime juice and hot sauce with salt and pepper; set aside.
  3. Whisk the flour, cornmeal, baking powder, Old Bay, cayenne, garlic powder, salt and black pepper in a large bowl.
  4. Stir in the conch, onion, bell pepper, celery, tomato, garlic and parsley.
  5. Whisk the egg, milk and lime juice, then stir into the dry ingredients just until combined. Add milk a tablespoon at a time if the batter is too thick.
  6. Heat 2 inches of vegetable oil in a heavy pot to 350°F.
  7. Drop rounded tablespoons of batter into the oil and fry 3 to 4 minutes, turning once, until deep golden brown.
  8. Drain on paper towels and serve hot with the key lime dipping sauce and lime wedges.

Notes

Keep the oil at 350°F for a crisp crust; too cool makes greasy fritters, too hot burns the outside.
Do not overmix the batter, or the fritters will be dense instead of light.
For extra heat, add a minced scotch bonnet pepper to the batter; for milder fritters, skip the cayenne.
Canned conch works well; drain and pat dry before mincing. Shrimp or calamari can stand in for conch.
Leftovers keep 2 days in the fridge; reheat in a 375°F oven or air fryer for 5 to 7 minutes to restore crunch.