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Andrew Dornenburg
,
Karen Page
For the conch
I cooked this
Add to
collection
Preparation info
Difficulty
Easy
Appears in
top 1000
Culinary Artistry
By
Andrew Dornenburg
and
Karen Page
Published
1996
About
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Recipes
Contents
Ingredients
3/4
pound
cleaned, pounded
conch
salt
and
pepper
, to taste
1/4
cup
flour
Vegetarian
Method
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
Heat the soup until quite warm. Now heat a large