2 medium conch, cleaned and trimmed | Salt & pepper |
1 egg, beaten | 2 tblsp cooking oil |
2 limes | Hot pepper sauce, to taste |
1 cup dried breadcrumbs or finely crushed crackers | All-purpose seasoning |
Slice the conch lengthways into thin slices. Place into a plastic Ziplock bag, and pound with a rolling pin until the meat is wafer-thin. Do not skimp on this process, as if the conch is still thick enough to look white rather than translucent, it will not be tender when cooked.
Squeeze the juice from 1 lime over the pounded meat and leave to marinade for a few minutes.
Mix the cracker crumbs with a little all-purpose seasoning (or paprika & chili powder) and salt and pepper.
Dip the conch meat into the the beaten egg, then coat with the breadcrumb mixture. Shallow-fry the conch until golden on each side. Drain on paper towels.
Serve with rice and fried plantains, and a squeeze of lime juice.