Whisk together mayonnaise, minced garlic, sriracha, lemon juice, smoked paprika, salt and black pepper in a small bowl until smooth. Refrigerate while preparing fritters to let flavors meld.

Peppers & Onions (mix-in)

Combine finely diced red and green bell peppers, diced yellow onion, sliced scallions, chopped cilantro (if using) and lime juice in a bowl. Toss and set aside for 5–10 minutes to soften slightly.

Conch & Batter

Prepare conch

If not already tenderized, place conch between plastic wrap and pound thin with a meat mallet to about 1/8" thickness, then chop into bite-sized pieces to measure 1 cup. Pat dry with paper towels. Season conch pieces with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make dry mix

In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, Old Bay (or seafood seasoning), garlic powder and cayenne until evenly combined.

Make wet mix

In a separate bowl, beat the egg, then whisk in cold club soda (or beer), milk and hot sauce.

Combine batter

Pour the wet mix into the dry mix and stir just until combined — a few small lumps are fine. Fold in the chopped conch and the pepper-onion mixture. If using panko for extra crunch, gently fold it in now. Check batter thickness: it should coat a spoon and be thick but drop from a spoon. Add up to 1–2 tablespoons additional club soda if too thick. Taste a tiny pinch of batter (optional) and adjust salt or hot sauce.

Heat oil

Pour vegetable oil into a deep heavy-bottomed skillet or pot to a depth of about 2" (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and brown within 45–60 seconds without burning.

Fry fritters

Using two spoons or a small ice cream scoop (about 1.5 tablespoon batter per fritter), drop portions of batter into the hot oil, taking care not to overcrowd the pan (work in batches of 6–8 depending on pan size). Fry, turning gently as needed, until golden brown and cooked through, 2.5–3.5 minutes per batch. Remove fritters with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with a pinch of salt.

Keep warm

If making multiple batches, keep cooked fritters warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining batter to maintain crispness.

To Serve

Arrange conch fritters on a platter. Spoon or serve the spicy aioli on the side for dipping. Garnish with microgreens or chopped parsley and lime wedges. Serve hot so fritters remain crisp.