Once upon a time, milk and harbour conch were abundant in Hamilton Harbour. That was before regular cruise ship arrivals. Today, conch are among the many protected species in Bermuda. (Taken from the Spirit of Bermuda Cookbook.)
Conch fritters are a popular appetizer and snack throughout the Cayman Islands and the Bahamas. For maximum island flavor, serve with Pickapeppa sauce or, even better, Scotch bonnet chile pepper sauce, which adds not only heat, but also a pleasant acidity.
“Almost every restaurant in the Florida Keys has conch on their menu either as conch chowder, conch fritters, cracked conch, or conch steak,” says Stoky, whose conch egg rolls with key lime-wasabi aioli is served at his restaurant, Mile Marker 88 in Islamorada.This recipe is courtesy of Chef Bobby Stoky and served at Mile Marker 88
“Our preparation puts an Italian twist on the firm yet tender flesh with the classic Francaise preparation,” says Chef Olivera.This recipe is courtesy of Dario Olivera, Executive Chef at Oltremare Ristorante at Amara Cay Resort
Put conch through food grinder or food processor. Process next four ingredients and mix with conch, adding salt and egg. Mix well. Mix together cornmeal and flour. Add conch mixture. Mixture should be thick. Add buttermilk and Tabasco. Drop by ...