Fried Conch

1. 1

   Pound conch to 1/8-inch thickness, using a meat mallet or a rolling pin; cut into 1-inch pieces. Combine conch and eggs in a large mixing bowl; soak 2 to 3 minutes.

2. 2

   Combine flour, cornmeal, salt, and pepper in a large mixing bowl. Dredge conch in flour mixture until well coated. Carefully drop conch into deep hot oil (350u00b0). Cook 3 minutes or until conch float to the top and are golden brown. Drain well on paper towels.

3. 3

   Transfer conch to a warm serving platter; serve with cocktail sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.