Conch Fritters are a special treat that you will find on the menu at many fly fishing lodges in Mexico, Central America and the Caribbean. They are little deep-fried treats packed full of conch meat. We love them!

Conch meat can be hard to find outside of the tropics, but we have managed to find responsibly farmed, frozen conch in specialty fish markets. Conch seems to just appear in shop freezers from time to time so we pick up a package whenever we see one. If you can’t find conch meat at your local shops, shrimp, lobster or even scallops make excellent substitutes in this recipe. We have even used shredded zucchini from time to time!

1 – 2 cups water

Process first five ingredients in a food processor. Place flour, baking powder, salt and pepper in a mixing bowl. Add water and mix well into a thick, but not too watery, batter. Add processed conch (or substitute); mix into flour batter until well blended. Drop tablespoon sized ‘batter balls’ into hot cooking oil and fry until golden brown.

Serve with a seafood cocktail sauce or for a Bahamian twist, mix one part Thousand Island dressing with two parts mayonnaise (add your favourite hot sauce to taste).

Tip: I almost always half this recipe.

Tip: Leftovers will keep in the fridge for a few days. Warm up in the oven or toaster oven, do not microwave.

Tip: If you want smaller fritters use a teaspoon instead of a tablespoon.

Enjoy!