Cracked Conch

bullet6 med. conch, bruised until thin & fairly well shredded
bullet2 eggs, beaten until frothy
bullet1/2 c. evaporated milk
bullet1/2 tsp. salt
bullet1/4 tsp. pepper
bullet1/2 c. flour

Clean conch for cooking.  Bruise (pound) with a metal mallet until very tender.  Mix together eggs, milk, salt & pepper.  Dip conch in egg mixture, then roll in flour.  Fry in 1/4" or less fat (oil preferred) until brown.

Note:  Where conch is unavailable, lobster may be substituted.

Right click on this window and choose print to print this recipe.
Click here to close this window.



Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.