Best 4 Crispy Pan Fried Bahamian Cracked Conch With Citrus Sauce Recipes
Journey into the vibrant culinary traditions of the Bahamas with our tantalizing Crispy Pan-Fried Bahamian Cracked Conch with Citrus Sauce recipe. This delectable dish embodies the essence of Bahamian cuisine, where fresh seafood meets zesty citrus flavors. Perfectly golden-brown on the outside and tender on the inside, each bite of this pan-fried conch promises an explosion of taste. Served with a zesty citrus sauce, this dish is a symphony of flavors that will transport you to the shores of the Bahamas.
Along with this signature recipe, our article offers a curated collection of equally enticing Bahamian dishes. Embark on a culinary adventure with our authentic Bahamian Conch Salad recipe, a refreshing and vibrant dish that captures the essence of Bahamian summertime. For a taste of coastal comfort, try our Baked Conch Fritters recipe, where crispy exteriors give way to tender conch fillings. Indulge in the creamy decadence of our Conch Chowder recipe, a hearty and flavorful soup that showcases the bounty of the Bahamian seas. And for a sweet ending, delight in our Coconut Macaroons recipe, where chewy coconut goodness meets a hint of tropical flavor.
CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)
Provided by Brian
Number Of Ingredients 22
Steps:
- FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.
HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE
Steps:
- Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
- Serve with store-bought plantain chips or make them yourself.
BAHAMIAN STEAMED CONCH
Steps:
- Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CONCH FRITTERS
This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!
Provided by Cynthia Russell
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
- In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
- Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
- In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 14.8 g, Cholesterol 43.6 mg, Fat 13.6 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 208.8 mg, Sugar 2.4 g
Tips:
- For the best conch flavor, use fresh conch meat. If using frozen conch, thaw it overnight in the refrigerator before cooking. - To crack conch properly, score the shell along the natural seam and then pry it open with a knife. Remove the meat from the shell and cut it into bite-sized pieces. - To make sure the conch is cooked through, cook it until it is opaque and firm. Overcooked conch will be tough and chewy. - Serve cracked conch with a variety of dipping sauces, such as citrus sauce, tartar sauce, or remoulade.Conclusion:
Crispy pan-fried Bahamian cracked conch with citrus sauce is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy exterior and tender interior, this dish is sure to please everyone at the table. Serve it with a variety of dipping sauces and enjoy!
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