Cracked Conch

Prepare the Conch

Clean the conch meat thoroughly and tenderize it using a meat mallet until it is about 1/4 inch thick.

Cut the tenderized conch meat into bite-sized pieces.

Prepare the Breading Station

In a shallow bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

In another shallow bowl, whisk together the beaten eggs and milk.

Bread the Conch

Dip each piece of conch first into the flour mixture, shaking off any excess.

Then dip the conch into the egg mixture, allowing any excess to drip off.

Finally, dredge the conch pieces again in the flour mixture, pressing gently to ensure they are well coated.

Fry the Conch

In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the breaded conch pieces in batches, making sure not to overcrowd the skillet or fryer. Fry for about 3-4 minutes, or until golden brown and crispy.

Use a slotted spoon to remove the conch from the oil and place on a paper towel-lined plate to drain any excess oil.

Serve