Should you ever find yourself in possession of a decent amount of fresh conch, you might fritter away an afternoon and the edible mollusks…

(Watch this episode in Vimeo HD here.)

Recipe: Make a batter of 1 cup all-purpose flour, add 1 cup of a golden beer, dice and add 1/4 to 1/3 lb. conch meat (tenderized twice with a mallet), mince and add 1 clove garlic. Heat oil in a pot at least 1 inch up the sides to medium-high (360 degrees) for 5 minutes. Stir together the batter, drop spoonfuls in the oil, turn after one minute, cook another minute. Remove from oil, drain on towels, salt, squeeze lime wedge over. Serve with aioli, ketchup, chutney, or dipping sauce of your choice.

reading recommendation: Gift from the Sea, Anne Morrow Lindbergh

listening recommendation: pink noise

conch fritter wallpaper on Flickr

drink pairing: local beer

salt recommendation: fine pink salt sprinkled immediately after frying

Did you hear the ocean in a conch shell when you were younger too?

1. Jeannine:
   August 11th, 2008 at 10:39 am

   and what my dear were you planning to do with allegator ribs? I know, I’m so provincial. :)

2. Kristen:
   August 11th, 2008 at 10:44 am

   Mm, not sure, J. I think I was going to figure that part out if I found them (I will stand behind my homemade barbecue sauce, though) :)

3. John:
   August 11th, 2008 at 10:53 am

   My favorite conch dish! Add a side of sweet bbq sauce and I’m ready to go. Can’t wait to try this :)

4. Kristen:
   August 11th, 2008 at 10:56 am

   Ooh, a sweet bbq sauce, that’s perfect, John. Let me know how it goes and if you tweak the recipe (was making it up as I went) :)

5. Jeannine:
   August 11th, 2008 at 11:02 am

   Well I will try the recipe, maybe with a good bahamian beer. I love the island look btw.

6. Kristen:
   August 11th, 2008 at 11:04 am

   Thanks, I do miss my long hair sometimes. Bahamian beer should be a summertime refrigerator staple, right? ;)

7. Antony Loewenstein:
   August 12th, 2008 at 1:37 am

   The island/Honolulu look - ah, reminds me of childhood, but more on that later - is appropriate for a meal that features Miami Vice beer in the recipe.
   So, do you prefer to braid that magnificent hair?

8. Kristen:
   August 12th, 2008 at 6:31 am

   I usually let the long purplish hair featured here go unfettered, but, hmm, a braid might be next.

   Surely there isn’t vice in supporting a local brewery? I think it virtuous; let us all drink local brews (and wines) made with care….

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Posted Monday, August 11th, 2008, 5:32 am | Filed in Entertaining, Food, Video. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.