As much as I like conch, I don’t prepare it very often because I think that is too difficult to clean, until recently I received a tip on how to easily clean conch.
2 tablespoon flour
3 finely grated garlic cloves
1 diced onion
pepper sauce (optional)
Okay lets get down to the cleaning method. Simply place the conch in a pot of water and allow it to boil for an hour. After the time is up, remove the conch from the pot of water and use a knife the scrap/peel off the skin. It worked for me.
Now eventhough the conch was boiling for an hour, it was still a bit chewy so I had to pressurize a bit. So put the conch in a pressure pot and allow it to pressurize for about 25 minutes.
Cut up the conch as small as possible, add the onion, garlic. Cut about 2 inches of the green part of the chive and thinly slice. Add to the conch mixture. Add the flour, be careful not to add too much flour otherwise the flavor of the conch will be lost.
Mix everthing together and gradually add some water until the mixture is glue like. Don’t let the mixture get too watery.
Put a frying pan on the stove to hot and add some olive oil. Add a tablespoon of the conch fritter mixture to the pot. Repeat this step until all the mixture is used up. As the bottom of each fritter begin to get brown, turn them over and allow the other side to cook and get golden brown.
Remove from frying pan and serve.