Ingredients
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2 Queen conchs, tenderized and diced
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3 tablespoon seasoned salt
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1 medium onion, finely diced
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1 stalk celery, finely diced
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1/4 cup diced green bell pepper
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1/4 cup diced red bell pepper
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2 teaspoon fresh thyme leaves
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1 teaspoon ground thyme
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4 cups all-purpose flour
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3 tablespoon baking powder
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2 teaspoon tomato paste
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1/2 cup ketchup
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1 Scotch bonnet pepper, finely diced (optional)
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2 tablespoon Caribbean pepper sauce
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Salt and pepper to taste
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2 cups reserved conch stock
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Canola oil
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Raquel’s GoomBay Sauce, recipe follows
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Green Cocktail Sauce, recipe follows
Raquel’s GoomBay Sauce
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1 cup mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon sambal oelek (chili paste)
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1 tablespoon fish sauce
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Juice of 1/2 lime
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1 tablespoon light brown sugar
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1 fresh mint leaf, diced
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1/2 teaspoon diced fresh dill
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1 fresh basil leaf, diced
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1 teaspoon ketchup
Green Cocktail Sauce
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1/2 cup rice wine vinegar (mirin)
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1 medium Granny Smith apple, peeled and diced
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1 large green heirloom tomato, peeled and diced with seeds removed
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1 shallot, diced
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1 teaspoon minced garlic
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1 teaspoon fresh grated horseradish
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Salt to taste
Directions
- Put conchs in a large bowl and season with seasoned salt. Add onion, celery, green and red bell peppers, fresh and ground thyme, flour and baking powder and mix well.
- Add paste, ketchup, Scotch bonnet pepper, pepper sauce and salt and pepper and mix while pouring in the stock to form the batter.
- In a 3-quart (3 L) straight-sided pot, add 3 inches (8 cm) of canola oil over medium-high heat. Increase temperature to 325˚F (160˚C). (Attach a clip-on frying thermometer to gauge heat.)
- Use a tablespoon or small ice cream scoop to drop batter into the oil. The fritters will stick to the bottom of the pot so use a slotted spoon to release, allowing fritters to float to the top. Turn occasionally with the spoon and let fry until golden and cooked inside, about 3–4 minutes.
- Remove fritters and set aside on a plate lined with paper towels.
- Keep warm and serve immediately with my GoomBay Sauce and Green Cocktail Sauce.
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Raquel’s GoomBay Sauce
- Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to 1 week.
Green Cocktail Sauce
- In a small saucepan, add vinegar, apple and tomato over medium heat and cook for 5 minutes.
- Transfer to the bowl of a food processor and pulse a few times for a coarse consistency. Place in a small bowl, then mix in remaining ingredients and season to taste.
