Caribbean Conch Chowder with Conch Fritters

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I am Bahamian and I don't know where this recipe came from lol. It's really not that hard. I'm going to make some tonight as a matter of fact. BUT recipes are never as good as the real thing when it comes to cultural dishes.

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Conch fritters are Bahamian thank you

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30 minute prep time??!!

I started at 11 AM, and was still preparing and cooking at 3 PM! I guess if you had the ingredients already blanched, peeled, seeded, chopped, cleaned, minced, squeezed diced, etc., it might take just an hour to put it all together. Well, maybe I'm just a slow chopper ;-

Prepare a budget for this one as well - conch up here (Wisconsin is almost impossible to get fresh, and the amount needed canned for this recipe will run you about $30 (LaConcha brand - it's really tender and good stuff, though. If you use bottled clam juice instead of fish stock, that adds up too, but does add a great smell and flavor.

The conch fritters were nice, but nothing like the ones I've had at so many places in the Florida Keys. These had more of a puffy / springy doughnut-like texture, unlike the heavier, more hushpuppy-like kind that I prefer.

The fritters go great with a key lime / mustard sauce (equal parts mayo, dijon mustard, and a couple T. lime and some beer steamed peel and eat shrimp.

Oh, and Margaritas, too, fur sure.

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great flavor, might be a bit more work then I expected.