👨‍🍳 조리법

1. 1

   Place the cleaned conch meat between two sheets of plastic wrap or in a sturdy plastic bag. Using a meat mallet or the bottom of a heavy pan, pound the conch until it is thin and tender, about 1/8-inch thick. Slice the tenderized conch into strips about 1/2-inch wide.

2. 2

   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

3. 3

   Place the flour in a shallow dish or pie plate. Dredge each conch strip in the flour, ensuring it is fully coated. Shake off any excess flour.

4. 4

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer to ensure the correct temperature.

5. 5

   Carefully add the floured conch strips to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy. Turn the pieces as needed for even cooking.

6. 6

   Using a slotted spoon or spider strainer, remove the fried conch from the oil and place on a plate lined with paper towels to drain any excess grease.

7. 7

   Serve the cracked conch immediately with lime wedges for squeezing over the top.