Ingredients:
1l oil for frying
90g plain (all-purpose) flour
1 egg
120ml milk
salt and freshly-ground black pepper to taste
150g chopped conch meat
1/2 onion, chopped
1/2 scotch bonnet, minced (or to taste)
1/2 green bell pepper, chopped
2 celery sticks, chopped
2 garlic cloves, chopped
1/2 tsp thyme leaves, minced
1/2 tsp dried oregano, crumbled
Method:
Heat the oil in a large pot or deep fryer 185C.
Place the conch meat in a thick plastic bag (eg a freezer bag) then pound with a mallet to tenderize.
In a bowl, mix together the flour, egg, and milk. Season with the minced scotch bonnet, thyme, oregano, salt, and black pepper. Mix in the tenderized conch meat, onion, bell pepper, celery, and garlic.
Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
Serve accompanied by your favourite hot sauce.
