Bahamian Conch Fritters



• 1 lb conch

• 1 green bell pepper

• 1 red bell pepper

• 2 yellow scotch bonnet pepper (if you do not want it spicy, remove seeds)

• 1 onion

• 4 scallions

• 1 stalk celery

• 2 tablespoon Keith’s Seafood seasoning

• 2 teaspoon Keith’s Complete seasoning

• 2 teaspoon fresh thyme leaves

• 1 teaspoon fresh dill

• 2 teaspoon salt

• 1 teaspoon sugar

• 5 cups all purpose flour

• 3/4 cup bread flour

• 3-4 cups v8 vegetable juice or (enough to make a thick batter)

• 8 dashes crystals hot sauce

• 2 tablespoons tomato sauce

• 2 teaspoons lime juice

• 3 tablespoons plus 1 teaspoon baking powder

• 1 egg


1. Soak conch in water with a few sprinkles of meat tenderizer, and 2 sprigs of

fresh thyme over night, or for at least an hour.

2. The next night, drain and cut conch into fine pieces with knife or process in

food processor. Cut vegetables in small dice and saute with a little olive oil. In

a large bowl, mix all ingredients together and allow to sit for at least an hour to

allow flavors to develop.

3. Fry in peanut oil at 350 degrees or medium high heat until done. (before frying

I season my oil, by sauteing onions, bayleaves, peppercorns, scotch bonnet

peppers in the oil.)

4. When fritters come out of the oil, sprinkle lightly with Keith’s seafood seasoning.