Ingredients
- 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
Directions
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.
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By RastaSpice
Kingston
on June 10, 2011
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Pretty good. Didn't do the sauce this time because I had sweet and sour sauce on hand. But I know you are supposed to pound the conch with a mallet or rolling pin so it fries up tender so I did that and served it with the sauce and seasoned fries (baked in the oven. Satisfied the desire for something I don't have that often even though I live in Jamaica.
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