Cracked Conch

Ingredients

• • 4 large conch steaks (about 1.5 lbs total)
• • 2 limes, juiced (plus wedges for serving)
• • 2 cups all-purpose flour
• • 2 cups fine breadcrumbs or panko
• • 3 eggs, beaten
• • 2 tsp Old Bay seasoning
• • 1 tsp garlic powder
• • 1 tsp paprika
• • 1 tsp cayenne pepper (optional for heat)
• • 1 tsp salt
• • 1/2 tsp black pepper
• • Vegetable oil for frying

For Serving

• • Fresh lime wedges
• • Hot pepper sauce
• • Peas 'n' rice or coleslaw
• • Tartar sauce or spicy mayo

Instructions

1. 1. Tenderize conch: Place conch between plastic wrap or parchment paper. Pound with a meat mallet until flattened to about 1/4 inch thick. This is crucial for tenderness!
2. 2. Marinate: Place pounded conch in a dish, pour lime juice over, and let sit for 15 minutes to tenderize further and add flavor.
3. 3. Set up breading station: Prepare three shallow dishes: flour mixed with salt, pepper, garlic powder, and paprika in the first; beaten eggs in the second; breadcrumbs mixed with Old Bay and cayenne in the third.
4. 4. Bread conch: Pat conch dry. Dredge in seasoned flour, dip in egg, then coat thoroughly in seasoned breadcrumbs. Press crumbs to adhere well.
5. 5. Heat oil: Pour 1/2 inch oil into a large skillet. Heat to 350°F over medium-high.
6. 6. Fry: Carefully place breaded conch in hot oil. Fry 3-4 minutes per side until golden brown and crispy. Don't overcook or it becomes rubbery.
7. 7. Drain: Transfer to paper towels to drain excess oil.
8. 8. Serve immediately: Plate hot with lime wedges, hot sauce, and your choice of sides. Squeeze fresh lime over the top!