Clay's Kitchen : Gastropod Mollusk Recipes (Snail Recipes)

Gastropod Mollusk Recipes (Snail Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Caribbean Conch Fritters with Island Hot Sauce

Recipe from: Emeril Lagasse

canola oil
¼ pound conch meat, cleaned, cooked, and small diced
½ cup diced onion
1 tablespoon garlic
3 eggs
1 ½ cups milk
2 tablespoons baking powder
1 teaspoon salt
3 ¼ cups flour
hot red pepper sauce
Worcestershire Sauce
1 tablespoon chopped parsley
1 quart vegetable oil, for frying.
Essence
Island Hot Sauce

In a sauté pan, add canola oil and heat. Add the conch, onion, and garlic and sauté until translucent, about 3 minutes. Remove from the heat and cool. p Make the batter by combining the eggs, milk, baking powder, and salt. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley and the cooled conch mixture.

Heat the oil to 360°F. Drop the batter, a heaping tablespoon at a time, into the oil. When the fritters pop to the surface, roll them around in the oil to brown them evenly. Remove and drain on paper towels. Season immediately with Essence. Serve with Island Hot Sauce.

For the Essence (Emeril's Creole Seasoning):
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about ⅔ cup

For the Island Hot Sauce:
1 onion, chopped
2 carrots, chopped
3 Scotch bonnet peppers, halved and seeds and stems removed
vegetable oil
water, to cover
2 tablespoons sherry vinegar, add more or less, to taste
kosher salt

Sweat the onion, carrots and peppers in vegetable oil until slightly softened, about 5 minutes. Cover with water and add vinegar. Simmer until the carrots are very tender. Purée in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.


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