Ingredients
- 2 Cups finely chopped conch meat
- 1 tablespoon of Jamaican Pickapeppa Sauce
- 1 small scotch bonnet pepper finely chopped (optional)
- 2 medium sized onions, chopped
- 2 stalks celery, finely chopped
- 2 tablespoons Hi-Lo tomato ketchup
- 2 tablespoons thyme
- 2 tablespoons Hi- Lo Jerk sauce
- 3 cups flour
- 1 cup cornmeal
- 4 tablespoons baking powder
- 3 Eggs, beaten
- 2 Cups Milk
- Hi-Lo Vegetable Oil for deep frying
Directions
- Combine all the ingredients in a mixing bowl.
- Mix vigorously
- Cover and let sit in the refrigerator for 15-20 minutes.
- Heat skillet/frying pan and add oil to a depth of 1 inch.
- Dip a tablespoon spoon in Hi-Lo Vegetable Oil (this will allow the batter to slide off easily).
- Use the spoon to scoop the batter into the hot Hi-Lo Vegetable Oil and fry.
- Deep fry in the skillet/frying pan till brown and crisp on all sides.
- Drain on paper towel and serve.
- Best served with tarter sauce or a hot pepper sauce of your liking.