Conch Fritters

These fritters are an island favorite, and certainly much tastier than any frozen version you can buy.  The tricky part is finding the conch meat.  If you don't live somewhere with an abundance of shellfish, order online!

• 6 ounces flour
• 1 beaten egg
• 1/2 tsp salt
• 2/3 cup milk
• 1 cup cornmeal 
• 1 onion
• 1 green pepper
• 1 tomato
• salt and pepper to taste
• 1 lb conch meat
• Oil for frying

Peel tomato and de-seed the pepper before placing onion, green pepper, and tomato in food processor.  Roughly chop the vegetables, then combine with flour, egg, milk, and salt.  Let mixture rest for 30 minutes in refrigerator.  Meanwhile, slice the conch (I like large chunks) and pat dry with towel.  Make a small ball with the conch and batter, then roll in the cornmeal and fry until golden brown.  I serve this with a key lime scotch bonnet remoulade which is a mixture of key lime juice, mayonnaise, a touch of ketchup, and scotch bonnet hot sauce.