Cracked Conch

Ingredients10

• fresh conch meat600 g
• all-purpose flour150 g
• eggs2
• milk80 ml
• salt1 tsp
• black pepper1/2 tsp
• cayenne pepper1/4 tsp
• garlic powder1/2 tsp
• vegetable oil for frying500 ml
• lime wedges2

Method

1. Rinse the conch and pat dry. Pound each piece thin with a mallet until tender, about 5 mm thick.
2. Cut the pounded conch into serving-size pieces and season lightly with salt.
3. Whisk the eggs with the milk. Mix the flour with salt, black pepper, cayenne, and garlic powder.
4. Heat the oil in a deep pan to about 175°C.
5. Dip each piece in the egg mixture, then coat evenly in the seasoned flour.
6. Fry in batches until golden and crisp, about 2 to 3 minutes per side.
7. Drain on a rack or paper towels. Serve hot with lime wedges.