Conch Fritters Recipe

Prepare mixing bowl

In a large bowl combine the flour, cornmeal, baking powder, Old Bay (or seafood seasoning), salt and black pepper. Whisk to blend evenly.

Add aromatics and seafood

Stir in the finely diced onion, minced garlic, diced green pepper and chopped parsley. Add the chopped conch meat (or crab) and fold to combine.

Bind the mixture

In a small bowl whisk the egg and milk together. Pour into the seafood-flour mixture and stir until a thick batter forms. The mixture should hold together enough to form patties; if too dry add up to 2 tablespoons more milk, if too loose add 1-2 tablespoons flour.

Form patties

Divide the mixture into 2 equal portions and shape into flat patties about 1/2" thick and slightly wider than the roll interior. Place patties on a tray and refrigerate for 15 minutes to firm up (this helps them hold shape while frying).

Heat oil

Pour 1" to 1.5" of vegetable oil into a heavy skillet or cast-iron pan (about 1.5–2 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a small bit of batter sizzles and browns within 10 seconds.

Fry patties

Carefully lower patties into hot oil (work in batches if needed). Fry for 3–4 minutes per side until golden brown and an instant-read thermometer in the center reads 145°F (for seafood) or the patties are firm and cooked through. Adjust heat to maintain oil temperature. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while frying remaining patties.

Drain

Let the fried patties rest for 2–3 minutes on the rack to drain excess oil before assembling sandwiches.

Combine mayonnaise and Greek yogurt in a small bowl and whisk until smooth.

Stir in chopped dill pickle, minced capers, minced datil pepper, key lime juice, key lime zest and honey. Season with salt and pepper and taste; adjust heat or sweetness if desired. Chill in refrigerator at least 15 minutes to let flavors meld.

Toast rolls

Split the artisan rolls and lightly butter the cut sides. Toast in a skillet or under a broiler until lightly golden, about 1–2 minutes. Keep warm.

Assemble

Place a lettuce leaf on the bottom half of each roll, followed by a slice of tomato. Place a hot conch fritter patty on top of the tomato, then a slice of jack cheese (the residual heat will slightly melt the cheese). Spoon 1–2 tablespoons of key lime datil tartar sauce over the cheese, top with another lettuce leaf if desired, and close the roll.

Serve

Serve immediately with extra tartar sauce on the side and lemon or lime wedges. Recommend pairing with fries or a simple slaw.