Conch Fritters

Ingredients for Conch Fritters

2 cups freshly bruised conch, cleaned and diced
3 teaspoons tomato paste
1-1/2 Tablespoons flour
2 onions, diced
1 Bahamian sweet pepper, diced
2 stalks of celery, chopped
3 Tablespoons baking powder
3-4 cups vegetable oil
Hot Peppers and salt to taste

Combine all ingredients (except oil) in a large bowl. Blend well.

Heat oil in deep frying pan or pot until water dropped into oil sizzles.

Drop batter by the Tablespoonful into hot oil. Fry until brown.

Drain on paper towels and serve. Makes 40 fritters.

Dipping Sauce

• 2 tablespoons ketchup
• 2 tablespoons fresh lime juice, no subs
• 1 tablespoon mayonnaise
• 1 teaspoon Tabasco sauce, or
• 1 teaspoon Pickapeppa Sauce
• 1 to taste salt, to taste
• 1 to taste fresh ground black pepper, to taste

Key Lime Pie Recipe

Here is a quick recipe for key lime pie for my good friend Mike.

INGREDIENTS

• 1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
• 4 teaspoons grated lime zest
• 4 egg yolks
• 1 - 14 ounce can sweetened condensed milk
• 11 graham crackers
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

• It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.

  Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.

  HOW TO MAKE AT HOME

  1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes

  2. Beat in milk, then juice and set aside at room temperature till it thickens.

  3. Preheat oven to 325 degrees.

  4. Mix graham cracker crumbs and sugar in another bowl.

  5. Add butter and stir with a fork until well blended.

  6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

  7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

  8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

  9. Remove from oven and cool to room temperature.

  10. Refrigerate for at least three hours until well chilled.

  
  

  
  

Mel Fisher