Conch Fritters

Conch Fritters

Ready in 30 minutes
3 review(s) averaging 3. 67% would make again

Top-ranked recipe named "Conch Fritters"

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Fritters is one of my standby bar foods. If I see a shrimp or conch fritter on the menu, I order them. GREAT finger food.

You can easily replace the Conch in this recipe with either Shrimp, Crab, or Corn


Are you making this? 
2 cups Conch; rough chopped
1 cup Flour; as needed
1/4 cup Corn Meal
1 large Egg
1/2 cup Milk
3 tablespoons Butt Kickin' Blacken; Jamaican Jerk
1 teaspoon Kosher Salt
1/4 large Red Bell Pepper
1 medium Pablano Pepper
2 medium Jalapeno Chile Peppers
Vegetable Oil; for frying
Table Salt

Original recipe makes 6



1. Rough chop the Conch and set aside.

2. Mix together all of the other ingredients, but withhold a little of the flour. Add the chopped Conch and mix up well. The batter should be fairly thick. You should be able to place some on a spoon, turn the spoon over, and it'll stay there. If it's not thick enough add more flour, a little at a time, until you've got the proper consistency.

3. Heat oil at least 1" deep in a black frying pan. When the oil is hot enough, about 350 degrees, place fritters into the hot oil. You to tablespoons to make fritters. get some of the fritter batter in one spoon, then use the other to slide it directly into the hot oil.

4. Fry until they're brown on one side, then flip them over to brown the other side. Take them out of the oil, and place them on a grate to drain. Sprinkle immediately with salt.

5. Serve immediately while hot, with Cocktail Sauce and Tarter Sauce on the side.

6. Butt Kickin' Blacken contains neither salt nor sugar, and can be ordered at

7. If you use a different blacken seasoning blend, be careful because most of them include a lot of both salt and sugar. You'll have to adjust the recipe accordingly.


Added on Award Medal
Calories Per Serving: 254 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Ranse2 2 years ago

Texture was rubbery and heavy, not sure what went wrong.
Will212 4 years ago

Great with a pineapple / mustard dipping sauce [I posted this recipe.]
CapnRon 6 years ago

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