Conch fritters with spicy remoulade sauce

Conch fritters with spicy remoulade sauce


by Bill Huffmaster

Posted on May 22, 2013 at 12:19 PM

Updated Wednesday, May 22 at 12:21 PM

For Conch Fritters:

1 pouch cleaned conch
2 large eggs, beaten
1 Tablespoon chopped garlic
1/2 large green pepper, seeded
1/2 large red pepper, seeded
1 medium onion, chopped
2 sprigs fresh parsley
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Old Bay seasoning
1 teaspoon dried thyme
1/4 cup milk
1 teaspoon hot sauce
Oil for frying

1) Finely chop conch meat, in small batches, in food processor. Place in large bowl and stir in eggs
2) Place garlic, peppers, onion and parsley in food processor until finely chopped. Drain vegetables in cheesecloth or paper towels till dry. Add to the conch and egg mixture, stir to combine.
3) Combine flour and baking powder, the mix in with the conch - vegetable mixture. Add the remaining ingredients; fold everything together to form thick dough. Cover and refrigerate for at least 1 hour.

Preheat fryer to 350 degrees. Remove fritter batter and let stand 15 - 20 minutes before frying.
Drop by tablespoon full, fry till golden brown and dough is fully cooked.
Remove fritters to drain, garnish with fresh lemon or lime wedges and serve with Remoulade Sauce

Spicy Remoulade Sauce

1 1/4 cups mayonnaise
1/4 cup spicy brown mustard
1 tablespoon sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon sweet pickle juice
1 teaspoon hot sauce
1 teaspoon chopped garlic

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.