Recipe of the Week – Conch Fritters 

From the Caribbean to your kitchen.

The Bahamas

Conch, native to the Caribbean, is more than just a decorative shell or a way to establish power dynamics on a deserted island. The meat from the conch can be used in a variety of recipes and is a cornerstone of Bahamian cuisine. In this recipe, conch is used to make simple savoury fritters so you can have a taste of the Bahamas wherever you are in the world. If conch proves too hard to get, any seafood can be subbed in, but calamari has the most similar texture to the original.




For the fritters:

Oil for frying
90 grams flour
1 egg
120 millilitres milk
Dash cayenne pepper
Red pepper flakes
Salt, to taste
Freshly ground pepper, to taste
175 grams chopped conch
1 small onion, diced
1 bell pepper, diced
2 stalks celery, chopped
2 minced garlic cloves

For the dipping sauce:

Fresh lime juice
Salt and pepper, to taste




Heat oil to 365°F/185°C in a large pot or deep fryer.

In a mixing bowl, combine the flour, egg, milk, cayenne pepper, red pepper flakes, salt, and freshly ground pepper.

Fold in the chopped conch, onion, bell pepper, celery, and garlic, making sure they are evenly distributed.

Drop spoonfuls of the batter into the hot oil, frying them until crispy and golden.

Drain on a paper towel, and sprinkle them with a final dash of seasoning before serving.

For the dipping sauce:

For an extra kick, prepare a tangy dipping sauce by blending ketchup, fresh lime juice, creamy mayonnaise, and a splash of hot sauce, seasoned with salt and pepper to taste.