Deep Fried Conch In Beer Batter With Pepper Dip

Deep Fried Conch In Beer Batter
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Nothing goes better with this dish than an ice cold Carib Beer…except maybe two Carib Beers!

Nevis, West Indies
August 22, 2009 

I found this Conch Fritter recipe in an old issue of a Nevis Newspaper, The Observer, and after trying it, decided that I had to include it as it is so typically Caribbean, and quite tasty too. The dip should be made well in advance so that it has time to cool .

Ingredients for the dip:

½ Cup White Wine Vinegar
11 Ounces Yellow Cherry Tomatoes, cut in half.
11 Ounces Red Cherry Tomatoes, cut in half.
4 Green Chilies, finely minced.
2 Scotch Bonnet peppers, finely minced
1 Tablespoon fresh Ginger, grated
2½ Cane Sugar, white sugar can also be used
Ingredients for the fritters:

1¼ Pounds Fresh Conch Meat. Cut into thumb sized pieces
¼ Pound all purpose flour
1 Ounce Cornmeal
1 12 Ounce bottle of Carib Beer
1/2 tsp Sea Salt
Canola Oil for deep frying
Cooking Method for dip:

Put all ingredients into thick bottomed pan and bring to a boil. Turn down the heat and simmer until the mixture becomes thick and syrupy, stirring it occasionally. 
Allow to cool completely before serving.

Cooking method for fritters:

Combine flour, cornmeal, Kosher salt, and beer to make a smooth batter. Dredge conch meat in batter allowing excess batter to drip off. Fry in enough canola oil (heated to 365 digress Fahrenheit) to cover fritters for about 2 minutes.  Do not overcrowd the deep fryer.

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