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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.