For the conch

Preparation info

  • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 3/4 pound cleaned, pounded conch
  • salt and pepper, to taste
  • 1/4 cup flour
  • 2 eggs beaten with 4 teaspoons of half-and-half
  • 1 1/2 cups panko crumbs
  • peanut oil to sauté the conch


  1. Season the conch with salt and pepper. Now dredge the conch pieces in the flour, then the eggs, and then in the panko. Place them on a large plate. You can layer them if you separate the breaded pieces with wax paper or plastic wrap.

To finish the dish

  1. Heat the soup until quite warm. Now heat a large skillet and sauté the conch until nicely colored on both sides. Remove to paper towel until all the conch is cooked. Now quickly chop the cooked conch into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup.

Note: Any uncooked, breaded conch risks turning color overnight. It is best to cook any conch that may be deemed extra and add it to the cooked soup or save for leftovers. Also, for a less chock-full-of-stuff soup, you can add a cup or so of half-and-half and season again to taste.

Garnish Notes: I like to garnish this soup with orange sections, toasted coconut, and, sometimes, saffron pistils.