Title: Fried Conch
Categories: Seafood Entree Appetizer
Yield: 4 Servings

1	lb	Cleaned, skinned conch meat
2		Eggs, lightly beaten
1	c	All-purpose flour
1/2	c	Cornmeal
2	ts	Salt
2	ts	Pepper
		Vegetable oil
		Cocktail sauce

Pound conch to 1/8-inch thickness, using a meat mallet or an rolling pin; cut into 1-inch pieces. Combine conch and eggs in a large mixing bowl. Dredge conch in flour mixture until well coated. Carefully drop conch into deep hot oil (350F.). Cook 3 minutes or until conch floats to the top and are golden brown. Drain well on paper towels.

Transfer conch to a warm serving platter; serve with coctail sauce.

1 The Southern Heritage Sea and Stream Cookbook. Oxmoor House. Birmingham, AL

MM Format by John Hartman Indianapolis, IN

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