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Taste the Florida Keys

Conch Fritters


Fried Conch
4 pieces of conch, cut in half butterfly style to make them thinner, pound with a mallet
Flour for dredging
1 egg beaten with 2 tablespoons water
Bread crumbs, unseasoned
Canola oil

¼ cup spiced rum
½ cup freshly squeezed orange juice
Juice of 1 lime
¼ vanilla bean, split and scraped
1 tablespoon sugar
3 tablespoons butter

Directions for Fritters:
Place the conch on a cutting board between two plastic bags. Pound the conch with a mallet until thin. Dip the conch into the flour, then egg wash, then breadcrumbs, gently shaking off the excess flour and breadcrumbs as you go. Heat the canola oil in a sauté pan on medium high heat, fry the conch until golden on both sides. Remove from the oil with a fish spatula and place on paper towels, season with a little salt.

Directions for Sauce:
Place all ingredients except for the butter into a small sauce pan and reduce by half over medium heat. Once the sauce is reduced, remove from the heat and swirl in the butter, season with salt. print recipe

Fried Conch