Conch Fritters

  • Yield: 4 to 6 servings


Island Tartar Sauce:
1/4cup mayonnaise
1tablespoon pickled jalapeno slices, drained and chopped
1tablespoon minced red onion
1tablespoon chopped fresh cilantro
1tablespoon fresh lime juice
1 1/2cups flour
2teaspoons baking powder
1/2teaspoon ginger
pinch nutmeg
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1-- egg, lightly beaten
2/3cup milk
1-- Bermuda onion, chopped
1small garlic clove, minced
1-- tomato, peeled and chopped
1-- green bell pepper, or 1 or 2 jalapeno chiles, seeded and chopped
1pound 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).

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