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Bahamian Cracked Conch

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Bahamian cracked conch with peas and rice, slaw, tartar sauce, and lime.
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Cracked conch is a Bahamian favorite made by pounding firm conch meat before breading and quick frying.

A short lime marinade and careful tenderizing prepare the conch for a light seasoned coating.

Fry in small batches and stop as soon as the coating is golden to keep the conch tender.

Serving Suggestions

Serve with peas and rice, cabbage slaw, tartar sauce, and fresh lime.

Pounded Bahamian conch pieces in seasoned flour beside intact cleaned conch meat and lime.

Recipe Notes

Bread just before frying; cooked conch is best eaten immediately.

Bahamian cracked conch with peas and rice, slaw, tartar sauce, and lime.

Bahamian Cracked Conch

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Bahamian pounded conch cutlets fried with a light crisp coating and served with peas and rice.
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Prep Time 35 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bahamian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Conch
  • 1 1/2 lb cleaned conch meat tough skin removed
  • 1/4 cup lime juice
  • 1 tsp fine salt divided
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup fine dry breadcrumbs
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 2 cups neutral frying oil
Quick Tartar Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp lime juice

Equipment

  • Meat mallet
  • Three shallow dishes
  • Heavy skillet
  • Instant-read thermometer

Method
 

Tenderize:
  1. Cut the conch into small irregular cutlets. Pound between parchment to about 1/4 inch thick.
  2. Season with lime juice and half the salt and refrigerate for 30 minutes; pat dry.
Bread and Fry:
  1. Combine flour with remaining salt, pepper, and paprika. Coat conch in flour, egg, then breadcrumbs.
  2. Heat oil to 350°F (175°C). Fry in batches for 2 to 3 minutes per side until irregularly golden; drain.
Serve:
  1. Mix the tartar sauce ingredients and serve with the hot cracked conch, peas and rice, slaw, and lime.

Nutrition

Calories: 610kcalCarbohydrates: 58gProtein: 34gFat: 27gSaturated Fat: 4gCholesterol: 180mgSodium: 940mgFiber: 4gSugar: 4g

Notes

  • Do not overcook conch; brief frying keeps it tender.
  • Discard used breading and keep raw seafood separate from ready-to-eat food.

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