Indulge In {Conch Fritters}

Allow me to tell you a little story. This is the story of my obsession with conch. If you've ever been to Marsh Harbor in the Bahamas, then hopefully this will hit home with you too. In Marsh Harbor, right off the main road is a little covered stand.  And behind this stand is a man named George.  George is the nicest man you will ever meet. But what George does for a living is what really makes him cool.  George sells conch. But, not just any conch. It's the best conch you've ever had. Right in front of you, he takes the meat out of the shell, chops the tomato, green pepper, and onion, squeezes a lime, and adds a dash of hot sauce.  And, magically creates the best conch salad you've ever had in your life. It's beyond fantastic!

I mean just look at it, I'm sure your mouth is watering right now! I know mine is!  So, the story continues. After you pass George, if you are to walk a little bit further to the marina, get on a boat, and take that boat over to Hope Town, and right on the harbor you will find a little place called Cap'n Jacks. If you EVER go to Cap'n Jacks, there is one thing you are to do. Order the conch fritters.  They are out of this world. They are probably even better than I'm remembering which must mean that they are really good. For a girl who doesn't really like fried food, I could probably suffice the rest of my life on this fried deliciousness of the Cap'n Jacks conch fritter.

                                

Anyways, I am always on a constant hunt for a conch fritter better than the one at Cap'n Jacks. And while I'm convinced it doesn't exist, this recipe looks pretty good: 

Conch Fritters Recipe - A Caribbean Delicacy
Ingredients: 1 lb conch meat (You might get away with this recipe by using minced clams.) 1/2 lg onion 2 stalks celery 1/2 red pepper 1/2 green pepper Salt to taste 1 egg 1/3 cup self rising cornmeal 1/3 cup flour 1 tsp. baking powder 1/4 cup buttermilk 1/4 tsp hot sauce

Cooking Method:

Put conch through food grinder or food processor.  Process with onion, celery, red and green pepper and mix with conch, adding salt and egg.  Mix well.  Mix together cornmeal, flour and baking powder.  Add conch mixture.  Mixture should be thick.  Add buttermilk and hot sauce.  Drop by heaping tablespoon into deep oil until light brown.Drain.  Serve with mayonnaise and lime juice.