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

Preparation info

Difficulty
Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

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.