Conch Fritters
Makes 16 portions
Ingredients:
1/2 pint fish stock
4 ounces margarine
6 ounces flour
1 small onion, finely chopped
1 pound conch, chopped very fine
1 green pepper, diced
1 red pepper, diced
a few drops lemon juice
a few sprigs of parsley, finely chopped
a pinch of thyme
a few drops Worcestershire sauce
salt and pepper to taste
2 egg yolks
2 pints cooking oil for frying
Preparation:
Bring the fish stock and margarine to a boil in a thick-bottomed saucepan. Remove from the heat, add the flour and mix thoroughly. Add the finely chopped onion, conch, peppers, lemon juice and other seasonings, except the 2 egg yolks. Gradually incorporate the eggs one at a time and mix thoroughly.
Heat the oil to about 350 degrees in a deep fryer. Mould the mixture into quenelles and place in the fryer for 2 to 3 minutes or until golden brown and cooked internally. Drain on a paper towel.
Place on a serving dish and serve with parsley, lemon wedges and a tartar sauce that has been seasoned with hot pepper sauce.
Ingredients:
1/2 pint fish stock
4 ounces margarine
6 ounces flour
1 small onion, finely chopped
1 pound conch, chopped very fine
1 green pepper, diced
1 red pepper, diced
a few drops lemon juice
a few sprigs of parsley, finely chopped
a pinch of thyme
a few drops Worcestershire sauce
salt and pepper to taste
2 egg yolks
2 pints cooking oil for frying
Preparation:
Bring the fish stock and margarine to a boil in a thick-bottomed saucepan. Remove from the heat, add the flour and mix thoroughly. Add the finely chopped onion, conch, peppers, lemon juice and other seasonings, except the 2 egg yolks. Gradually incorporate the eggs one at a time and mix thoroughly.
Heat the oil to about 350 degrees in a deep fryer. Mould the mixture into quenelles and place in the fryer for 2 to 3 minutes or until golden brown and cooked internally. Drain on a paper towel.
Place on a serving dish and serve with parsley, lemon wedges and a tartar sauce that has been seasoned with hot pepper sauce.
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