Yield: 50 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Conch -- finely chopped |
| 1 cup | Lime juice |
| ¼ cup | Olive oil |
| 1 \N | Green bell pepper -- chop |
| \N \N | Fine |
| 1 \N | Red bell pepper -- chop |
| \N \N | Fine |
| 1 large | Onion -- chopped fine |
| 4 \N | Eggs -- beaten |
| 2 cups | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Cajun seasoning -- can use |
| 2 teaspoons | For spicier |
| 6 dashes | Tabasco sauce |
| 3 teaspoons | Baking powder |
| 5 tablespoons | Margarine -- melted |
| \N \N | Vegetable oil for frying |
Have fish market put conch through tenderizer. Marinate conch in 1 cup lime juice and ¼ cup olive oil for at least 30 minutes; drain.
Mix all ingredients together. Fry by tbls in HOT vegetable oil until golden, about 3-5 minutes. Serve with red cocktail sauce ort tartar sauce.
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