Ever been to The Bahamas and ordered some fried fish or cracked conch? If you have, then your tastebuds quickly notice how flavorful the dish is! When you arrive back in the States, you quickly want to replicate that flavor with the bountiful catch in your freeze.
The purpose of this blog is to help you re-create the Bahamian flavor and bring back some memories to the dining room table.
To begin with you will need some fresh conch or fish of choice. In addition, 4 fresh lemons and 4 fresh limes (juiced). Sea-salt and cracked pepper in a grinder will be all the spices necessary. Lastly 4 eggs, all purpose flour, and plain panko bread crumbs round out the ingredients. I highly recommend peanut oil to fry in, however vegetable or canola oil is acceptable.
Clean/Rinse the conch and tenderize it with a hammer, this is commonly called cracking the conch and is where the name "Cracked Conch" comes from. The conch should be tenderized enough so that it is easily torn by hand. Tear the the conch in 2 inch strips, this way it will be quick to fry and easy for the little ones to eat.
Clean/Rinse the filets, be sure to feel for any bones. Remove the bloodline and cut your fish into 2-3" long strips.
Whether using conch or fish, the process is the same here. Take the filets/pieces of conch and coat both sides with salt and pepper. Place into the refrigerator for 1 hour. After the hour passes, remove the bounty and toss in your lemon/lime mixture. Remove the pieces and put back in the refrigerator (Do not leave the fish or conch in the lemon/lime juice because it will begin to ceviche the filets, also save the mixture for use later on). After 45 minutes remove the filets and pat dry.
Heat the oil to 350-400 Degrees, any hotter than this will burn the filets. In a bowl, crack and beat 4 eggs for your egg wash. In another bowl fill with all-purpose flour. In the last bowl fill with the plain panko breadcrumbs.
Dip the filet in the lemon/lime juice
Dredge the filet in the all-purpose flour making sure it's fully coated
Coat the filet in the eggwash
Lastly, dip the filet in the panko breadcrumbs making sure it is fully coated
Carefully drop the filet in the oil. Let the filet float in the oil for 1-2 minutes and then flip it over and let float for another 1-2 minutes. Remove the filet from the oil, let drain and place on a paper towel to absorb any left over oil.
Let cool for a minute and then serve!!!
For the cracked conch, I enjoy making a dijon mustard-horseradish sauce.
1 Cup Mayonnaise
1/3 Cup prepared Horseradish
1/4 Cup dijon mustard
2 Teaspoons of hot sauce (I prefer siracha)
1 Teaspoon of lemon juice
1 Teaspoon of key lime juice
I hope you enjoy this little slice of Bahamian Heaven!!! Leave a comment and let us know what you think...