Cracked Conch
Serves 4
- 1–1 1/2 lb. conch meat
- 2 eggs
- 1/2 cup milk
- 1/2 cup Drakes batter mix or seasoned flour
- Peanut or vegetable oil
- 1/2 t salt (if using flour, Drakes is already salted)
- 1/4 t pepper
- Hot sauce or rémoulade sauce
With a metal meat mallet, pound the heck out of conch until flattened and starting to actually fall apart.
Cut into 1 inch wide strips
Whisk egg and milk in a bowl
Dip conch in egg and milk mixture
Season Drakes batter mix with pepper (or flour with salt and pepper)
Dredge conch strips in Drakes or flour
Heat about 1/4 inch of oil in a heavy pan or skillet
Fry until golden brown, about 2-3 min
Drain on paper bag or paper towel
