COPPERCracked conch recipe
Conch pounded paper thin, dipped in egg and evaporated milk then in seasoned flour, and fried until it shatters.
Ingredients
- 500 g conch meat
- 250 g all-purpose flour
- 2 eggs
- 200 ml evaporated milk
- 1 lime
- 1 tsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 750 ml frying oil
How to make Cracked conch
- Clean 500 g of conch, put the pieces in a freezer bag and pound them with a mallet until they are 2 to 3 mm thin; this cracking is the entire dish, skip it and the conch is rubber.
- Cut the sheets into 3 cm strips, squeeze 1 lime over them, season with salt, pepper and a dash of hot sauce, and rest 15 minutes.
- Beat 2 eggs with 200 ml evaporated milk, 1 tsp salt and pepper until frothy.
- Season 250 g flour with salt and pepper in a wide dish.
- Dip each strip in the egg mixture first, then roll it in the flour, never the other way round or the coating slides off.
- Heat 750 ml oil to 175 °C and fry the strips in small batches for 2 to 3 minutes per side until golden.
- Drain on paper and serve at once with tartar sauce, lime wedges and peas n rice.
What is Cracked conch?
Cracked conch is a traditional dish from Bahamas, cooked in a pan, and takes about 1 hour from start to finish. It is built around frying oil, conch meat and all-purpose flour. The recipe below uses 9 ingredients and is written out step by step.
How long does Cracked conch take?
At 60 minutes it is quicker than 77% of the 586 dishes in Copper's atlas. Copper's atlas has 12 dishes built on frying oil. The method runs to 7 steps, the longest being 15 minutes.
Any tips for making Cracked conch?
Pound the conch to 2 to 3 mm or it stays rubbery, and dip it in the egg before the flour, never the reverse, or the coating slides off.
How Cracked conch compares
Hard to find elsewhere: hot sauce (2) and evaporated milk (3).
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