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

1. Combine all the ingredients in a mixing bowl.
2. Mix vigorously
3. Cover and let sit in the refrigerator for 15-20 minutes.
4. Heat skillet/frying pan and add oil to a depth of 1 inch.
5. Dip a tablespoon spoon in Hi-Lo Vegetable Oil (this will allow the batter to slide off easily).
6. Use the spoon to scoop the batter into the hot Hi-Lo Vegetable Oil and fry.
7. Deep fry in the skillet/frying pan till brown and crisp on all sides.
8. Drain on paper towel and serve.
9. Best served with tarter sauce or a hot pepper sauce of your liking.