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| Copyright Thomas Saaristo All Rights Reserved |
| 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.
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.
