Cracked Conch

One of the most popular dishes in the Bahamas is Cracked Conch. Conch (pronounced "konk") seashells are commonly seen in many of these popular Bahamas photographs. They are lovely and always entertaining to play with, putting them near your ears and pretending you can hear the ocean but are actually on the Bahamas islands. Conch, whether cracked or fried, can be pounded and breaded (similar to a veal cutlet) and served with curry or Creole sauce.

Ingredients:

• 4 large Conch
• 2 Eggs, beaten
• .5 cups Evaporated milk
• .5 teaspoons Salt
• .25 teaspoons Pepper
• .5 cup All-Purpose Flour
• Oil for Frying

How to make Cracked Conch:

• Clean your conch by removing all of the dark skin and meat if you haven't already. You should only be left with white meat.
• Using a metal mallet, pound the conch meat until it is thin and soft.
• Conch should be cut into strips.
• Combine the eggs, evaporated milk, salt, and pepper in a bowl.
• Dip the conch strips into the milky concoction one at a time, making sure to cover all regions of the meat.
• Roll each strip in your flour, again ensuring full coverage.
• Warm up about a 1/4-inch of cooking oil in your pot. Once it’s hot, start adding your
  strips of conch.
• Cook until they're a light golden brown, then remove them and lay them on a dish lined with paper towels to soak up any extra cooking oil. Allow the conch to cool somewhat before serving with your preferred side. Try a squeeze of fresh lime juice to enhance the taste when serving.