CONCH BITS
These mouth-watering poppers make an excellent appetizer for parties, showers, sports parties or just a snack while you watch T.V. or read a book.
Ingredients:
3 med. Conchs 2 Eggs 1 cup Flour ½ cup Lime or lemon juice ½ cup Evaporated milk 1 hot pepper ½ cup oil Preparation: Pound (bruise) conch with a meat tenderizer/ mallet on both sides until soft and tender. Avoid breaking the meat into pieces. Lay tenderizer flat in a pan then cover with salted boiling water. Remove conch when water has cooled. Pat dry with hand towel. Dice pepper and mix with lemon juice. Whip eggs and milk in a separate bowl. Cut conch into bite size pieces. Allow conch to sit in lemon juice mixture for two minutes. Remove and shake off excess liquid. Dip into flour shake off excess. Dip into egg mixture then back into flour. Pan fry over medium heat until golden brown. Place in a pan or dish with a paper towel liner to absorb excess oil. Goombay Dipping Sauce: Ingredients: 1 cup Ketchup 1 tbsp Mayonnaise 1 tsp Hot sauce Dash Worstershire sauce 1 clove Garlic, diced, fine Preparation: Dice then crush garlic. Combine all ingredients in a bowl and mix until smooth. Pour into a small bowl and chill before serving. There is not much more you will need to do with these little darlings except a back-up batch in the kitchen. You may opt to use tartar sauce.