BAHAMIAN CRACKED CONCH
Many Bahamians will stand on a line for 45minutes to an hour in the freezing cold just to have an encounter with the seafood royal.
- cup evaporated milk
- teaspoon salt
- cup flour
Clean conch by squeezing some lime/lemon juice then wash with water. Using a meat tenderizer/mallet pound conch until thin and tender – avoid breaking apart. Whip eggs, milk and salt. Dip conch in egg mixture; then roll in flour. In a pot, deep fat fryer or frying pan cook conch until golden brown. Tah! Dah! In minutes you are sinking your teeth into this succulent Bahamian seafood king.
For a casual meal on a Friday or Saturday night add some French Fries and coleslaw or dinner rolls. For a full dinner heap some peas n’ rice, coleslaw, plantain or green salad. Include a wedge of lemon, tartar sauce, hot sauce and ketchup and just love it!