Just for GardenDragon

Conch is the national food of the Florida Keys, GardenDragon, but none of it is local---conch are protected down there. All the conch comes from the Bahamas.

In general, treat conch like veal. That is, be careful not to overcook it, or it will turn tough. With conch, as with liver, you introduce it to the heat and allow no further conversation.

There are innumerable ways to prepare it, from deep frying, to fritters, to conch balls, to chowder, to.....well, you name it.

Here's a simple recipe:

Thin slices of conch
Seasoned flour
Butter.

Dredge the conch in the flour, shaking off any excess.

Heat butter in a heavy skillet until hot but not browned. Add conch slices. Soon as the edges start to pull-in, turn the conch. Saute another minute or so and remove from skillet. It should be fork tender.

If you have any abalone recipes, conch can substitute.



This message was edited Thursday, Apr 5th 11:11 AM