Conch Fritters with Hot Pepper Jelly and Wasabi - NC Angler Fishing Recipes

Recipe: Conch Fritters with Hot Pepper Jelly and Wasabi

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    Conch Fritters with Hot Pepper Jelly and Wasabi

    One of our family’s must stop each visit to Key West, FL is restaurant Louie’s Backyard. This recipe is from their cookbook The Louie’s Backyard Cookbook.

    1 extra large egg
    ½ cup milk
    1 ¼ cups all purpose flour
    ½ teaspoon sea salt
    2 tablespoons baking powder
    1 pound conch meat, peeled, trimmed, and ground
    2 tablespoons finely chopped yellow onion
    2 tablespoons finely diced red bell pepper
    2 tablespoons finely diced green bell pepper
    2 teaspoons minced jalapeno
    ¼ cup beer
    4 squirts Tabasco
    6 cups vegetable oil, for frying
    1 cup hot pepper jelly
    2 tablespoons wasabi powder, mixed to a stiff paste with water

    Beat the egg and milk together in a medium bowl. Sift in the flour, salt, and baking powder and stir well. Add the conch, onions, peppers, beer, and Tabasco and mix thoroughly. Refrigerate until ready to cook. Heat the oil in a deep pot to 360 degrees F. Add tablespoonfuls of the fritter batter to the oil and fry for about 7 minutes or until the fritters are deep brown and cooked through the center. Drain the fritters on paper towels. Serve with a bowl of the pepper jelly and the wasabi. The fritters are best eaten by spreading a bit of the wasabi on each, then dipping it in the pepper jelly. Or just eat them with your favorite dipping sauce or without.

    Makes 4 to 6 Servings – Enjoy!
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    May the holes in your net be no larger than the fish in it. Irish Blessing