Cracked Conch (Breaded Lambi)

Instructions

1. Pound the conch with a meat mallet or the bottom of a heavy pan between two sheets of cling film to tenderise and flatten it.
2. Mix the flour with the paprika, salt and pepper in a shallow dish.
3. Beat the eggs with the milk in a second dish, and spread the breadcrumbs in a third.
4. Dip each slice of conch in the flour, then the egg, then the breadcrumbs, pressing lightly.
5. Heat the oil in a pan to about 170 °C and fry the escalopes for 2 to 3 minutes on each side, until golden.
6. Drain on kitchen paper, squeeze over lime juice and serve with the rice and peas.