Fried conch (conch frit)

Instructions

1. Rinse the conch meat with lime juice, then beat it with a mallet or rolling pin to tenderise it, and cut it into 1 cm strips.
2. Finely chop the onion, garlic and chilli, then mix them into the meat with the lime juice, salt, thyme and pepper. Leave to marinate for 20 minutes.
3. Make the batter by whisking the flour, egg and milk until you have a thick pancake-like texture.
4. Heat the oil to 180 °C in a deep fryer or a large heavy pan.
5. Dip the drained pieces of conch in the batter, then fry them in small batches for 2 to 3 minutes, until well golden.
6. Drain on kitchen paper and serve very hot.