Cracked Conch Bahamas Style Food

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE

Steps:

• Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
• Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

CONCH FRITTERS: BAHAMIAN STYLE

Steps:

• Heat the oil in large pot or deep fryer to 365F (185 degrees C).
• In a bowl, mix the flour, egg and milk.
• Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
• Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
• Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
• BE CAREFUL!
• Remove the basket or with slotted spoon and drain on paper towels.
• Now, is the time to slightly season, again.
• In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
• Serve dipping sauce on the side with the fritters.
• Enjoy!

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Steps:

• Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
• Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
• Fry bacon or salt pork in a large pan with a tight-fitting lid.
• Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
• Next, add 3 cups of water to the mix and bring to a boil.
• Next, add rice and stir. Cover and cook on medium heat for about 30.
• minutes or until rice is tender and water is absorbed.
• Serve with the conch/crayfish.