- 1/2 cup spiced rum
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 4 tablespoons butter (not necessary but very yummy)
- 2 to 4 pieces conch, per person
- Flour, for dusting
- 1 egg, beaten with 3 tablespoons water, for egg wash
- Bread crumbs
- Oil, for pan frying
- Chopped cilantro, edible fresh flowers, for garnish
Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.