Swap the beautiful shell for an outside that's fried golden brown, hush-puppy-style, and you've got a Montego Bay, Jamaica delicacy that's perfect on vacation... and pretty close at home tonight. Shell yeah!
Mmm, conch fritters — enough said. Here’s what goes in:
This is what you’ll need for the garnish:
You’ve gotta make a choux paste! (And you’ve gotta pronounce it like “shoe.”) Here’s how:
Don’t forget pickapeppa sauce! You can buy some in a bottle, or make your own with this:
Okay, let’s start by making the choux paste:
Now let’s prepare some conch:
If you’re making the pickapeppa sauce, do it this way: