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| Conch Burgers |
| Conch [konk] isn’t everyone’s dish: too tough, too strong … but those who live where it’s caught [Florida, the Gulf Coast and the West Indies] consider it something special.
Because of its rubbery texture and strong ocean flavor, conch is best served stewed or ground into fritters or patties. Everyone familiar with conch has a favorite way to tenderize it. The most effective ways seem to be parboiling or pounding with a mallet. To parboil: leave conch meat whole or slice thin, place in a saucepan, add water to cover, and for each pint water add 1 tablespoon lemon juice. Cover and simmer until tender, about 1 1/2 to 2 hours for sliced conch, 2 – 4 hours for the whole. Drain well. Ingredients 2 cups finely ground parboiled conch meat 2 cups soft white breadcrumbs 2 eggs, lightly beaten 1 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco 1/2 teaspoon mince garlic 1 tablespoon grated yellow onion 1/4 cup sifted flour 3 tablespoon unsalted butter, bacon drippings or cooking oil. Method Mix conch with all remaining ingredients except flour and butter. Shape into 6 patties and dredge in flour. Heat butter in a large skillet over moderate heat and brown patties 3 – 4 minutes on each side. Serve hot with Tartar sauce. |
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