Saturday, October 27, 2007

Conch Fritters with Calypso Sauce

Conch Fritters

1-2 lbs conch meat (dependant on how meaty you want it)
8 oz. onions
4 oz. sweet pepper
4 oz. celery
2 lbs all purpose flour
4 ½ tsp. Baking powder*
4 oz tomato paste
2 oz. ketchup
2 cups Fish Stock
Salt, to taste
2 tablespoons goat pepper, minced (or any local spice or homemade pepper sauce)
4 oz. thyme, chopped up

-Grind up conch meat, onions, sweet pepper, and celery in food processor and place in mixing bowl.
-Add flour, baking powder (see notation at bottom), tomato paste, ketchup, Fish Stock, salt, goat pepper, and thyme. Mix until well incorporated.
-Mixture should be of paste like consistency, not to stiff and not to wet. Use excess stock and flour to adjust as necessary to achieve right consistency. (Remember for every 1 cup of flour, 1 teaspoon extra of baking powder has to be used.)
-Heat oil in deep fat fryer (or in a lot of oil in a big pot to simulate the same) to 375˚. -Drop by rounded teaspoons into oil. Conch fritter should float to top, when bottom side in oil is golden brown use slotted spoon to turn over and let cook on the other side. Remove from oil and place to drain in bowl lined with paper towels.
-Serve aside calypso sauce.

Calypso Sauce

1 cup mayonnaise
¾ cup ketchup
1 tablespoon mustards
3 tablespoons hot sauce

-Place everything in mixing bowl and whisk together until everything is blended properly and of a smooth consistency.

*If you want to save batter and keep in fridge, omit baking powder and just before using add the baking powder and a little more flour to adjust consistency to a paste like substance.
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