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


  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