DanielleRose
Ingredients:
4 conchs
1 cup lime juice
oil for frying
2 eggs, beaten
1/2 cup flour
1/2 cup cornmeal
salt and pepper
Directions:
Remove conch from shells and cut away dark meat and skin, leaving only white meat. Pound the conch with a wooden mallet until it looks like lace.
Marinate the conch in lime juice for several hours.
Heat oil to 350°.
Prepare 3 shallow dishes (pie plates work well): one with flour seasoned with salt and pepper, one with eggs, and one with cornmeal seasoned with salt and pepper.
Dip the meat into flour, then eggs, then cornmeal.
Fry in hot oil until crispy brown, about 5-7 minutes. Serve with key lime juice and hot sauce.
