Conch Fritters

  • Yield 4 to 6 servings

Try these deep-fried conch fritters served with a delicious tartar sauce.


Island Tartar Sauce:
1/4 cup mayonnaise
1 tablespoon pickled jalapeno slices, drained and chopped
1 tablespoon minced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ginger
pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 -- egg, lightly beaten
2/3 cup milk
1 -- Bermuda onion, chopped
1 small garlic clove, minced
1 -- tomato, peeled and chopped
1 -- green bell pepper, or 1 or 2 jalapeno chiles, seeded and chopped
1 pound uncooked conch meat, cut into chunks
-- salt and pepper to taste
-- oil for deep-frying
-- lime wedges


  1. To prepare the tartar sauce.  Combine the mayonnaise, jalapeno slices, onion, cilantro and lime juice in a bowl and mix well.  Chill, covered, until serving time.
  2. To prepare the fritters.  Sift the flour, baking powder, ginger, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper into a large mixing bowl.  Make a well in the center and add the egg and half the milk; mix well.  Add the rest of the milk, onion, garlic, tomato and green pepper gradually, beating just until mixed; do not overbeat.
  3. Pat the conch dry and season with salt and pepper to taste.  Dip into the batter, coating well.  Deep-fry in heated oil for 2 to 3 minutes or until golden brown; drain on paper towels.  Serve with the tartar sauce and lime wedges.


Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).