If we hadn’t met Felton Cox (while disembarking from our cruise ship in Nassau) we would have never experienced the authentic conch fritters that his friend made us. Felton is a tour guide/real estate agent that drove us to view the city from the old British fort.

Next to the ramparts is where we found this local chef cooking up the real thing.

Conch (pronounced CONK) is a popular mollusk (gastropod) that is indigenous to the

Caribbean waters around the Bahamas and Florida. It can be found canned or frozen if you don’t have fresh. Can’t find conch, try shrimp, crab, or squid fritters.

Ingrdients Sauce

1 cup chopped conch meat     ¾ cup flour             1 large lime

½ cup chopped celery            2 eggs                      3 TBS ketchup

½ cup chopped onions           ½ cup milk              1 TBS hot sauce

1 toe chopped garlic              2 TBS hot sauce       3 TBS mayo

½ cup chopped red pepper    oil for deep frying     Salt & pepper

Salt & pepper                         Chopped parsley

1. Beat eggs, milk, flour together, Add meat, veggies, to make a stiff batter

2. Using a large tablespoon carefully drop dollops of batter into hot (375)

oil until they float, then turn over until golden  (golf ball size)

3. Drain on paper towels.  Serve with sauce, Garnish with parsley.

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