Entree: Bahamas – Conch Fritters (Deep-fried seasoned batter fritters made with chopped conch meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 8 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb fresh conch meat, cleaned and chopped small
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 large eggs (about 3 1/2 oz)
- 3/4 cup (180 ml) milk
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot pepper sauce (optional)
- 1 small yellow onion, finely chopped (about 4 oz)
- 1 small green bell pepper, finely diced (about 4 oz)
- 1 small scotch bonnet pepper, seeded and minced, optional (about 0.53 oz)
- 2 tbsp chopped fresh parsley
- 1 tsp dried thyme
- 3 cups (720 ml) vegetable oil for deep-frying
- Lemon or lime wedges for serving
- 1/2 cup (120 ml) tartar sauce or simple mayo-based dipping sauce for serving

Show original ingredient measurements

- 1 lb (454 g) fresh conch meat, cleaned and chopped small
- 1 cup (120 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper or to taste
- 2 large eggs (about 100 g)
- 3/4 cup (180 ml) milk
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot pepper sauce (optional)
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1 small green bell pepper, finely diced (about 4 oz / 115 g)
- 1 small scotch bonnet pepper, seeded and minced, optional (about 15 g)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) dried thyme
- 3 cups (720 ml) vegetable oil for deep-frying
- Lemon or lime wedges for serving
- 1/2 cup (120 ml) tartar sauce or simple mayo-based dipping sauce for serving

Instructions

1. Tenderize the conch: place cleaned conch in a pot, cover with water, bring to a simmer and cook until just tender, about 45 minutes. Drain and cool, then chop finely.
2. In a large bowl whisk together flour, cornstarch, baking powder, salt, black pepper and cayenne.
3. In a separate bowl beat the eggs with the milk, Worcestershire sauce and hot sauce. Stir wet mixture into dry ingredients until a thick batter forms.
4. Fold the chopped conch, onion, bell pepper, scotch bonnet (if using), parsley and thyme into the batter until evenly distributed.
5. Heat oil in a deep skillet or pot to 350°F (175°C). Drop batter by rounded tablespoonfuls into hot oil, spacing fritters to avoid crowding.
6. Fry fritters in batches until golden brown and cooked through, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. Season immediately with a light pinch of salt, serve hot with lemon or lime wedges and tartar or mayo-based sauce.