Cracked Conch Recipe
- 1 whole conch
- 2 cups flour, seasoned with salt and pepper
- 2 large eggs, beaten
- 2 cups bread crumbs
Lay the conch on a flat surface and slice the conch in half, slicing through parallel to the flat side so that you wind up with two large thin slices.
Cover each slice with plastic wrap and pound until meat is shredded. Literally - if you cannot see through the meat, you need to pound more. The meat will be paper thin when you have pounded it enough. You want it to almost reach the point where it is coming apart. This is the trick to getting the conch meat tender.
Takes pieces of the tenderized conch and dredge in flour, then dip in egg mixture, then coat with bread crumbs. You can "reassemble" separated bits of conch in this step, as the coating will hold them together.
Fry coated conch in oil until golden brown on each side, then transfer to dry paper towel to drain oil.