Cracked Conch (Fried Conch) Cayman Style

Cracked Conch: Conch pounded out, breaded and fried.

Serves 1 – 4

*Cleaned Conch meat can be purchased at your local grocer or online.

Can be served as an appetizer or meal.

3-4 large conch meat, Cut down the middle of horn meat also to make another filet.

Put in a zip lock or plastic wrap and pound with a meat tenderizer, repeat for each conch meat (The horn meat is tougher so may need a bit more pounding)

1 egg beaten

1/2 cup milk or evaporated milk (optional)

Bread crumbs (Panko) or flour or finely mashed up Saltine crackers

Vegetable oil

Salt/pepper

Lemon, if desired

1) Cut pounded Conch meat in desired-sized strips or leave whole.

2) Heat about 1 inch of oil in a frying pan.

3) Get a bowl and add your egg and beat, add desired salt & pepper and milk (if using Saltine crackers instead of bread crumbs then don’t add salt)

4) Dip your Conch strips in a bowl and then flour or use bread crumbs or finely mashed saltine crackers on both sides.

4) Place in the heated oil, just 1-2 minutes on each side until golden brown.

5) Remove from oil and place on a paper towel or wire rack so soak up excess cooking oil.

*Allow the Cracked Conch to cool and Serve with tartar, cocktail, or pepper jelly sauce as an appetizer or a meal with French fries or Rice & Beans w/sides like coleslaw or by itself Squeeze fresh lemon, if desired.

The open season for conch and whelks officially began on November 1 and runs until April 30. Conch may not be taken from any of the marine protected areas around the three islands, including the recently introduced Wildlife Interaction Zones