Cracked Conch

Cracked Conch

	6 med. conch, bruised until thin & fairly well shredded
	2 eggs, beaten until frothy
	1/2 c. evaporated milk
	1/2 tsp. salt
	1/4 tsp. pepper
	1/2 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.

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