Prep 15 mins
Cook 10 mins
This is from "The McClellanville Coast Seafood Cookbook". I have not tried this yet.
- 2 conch, thinly sliced
- 6 eggs, beaten
- 3 cups cracker crumbs, seasoned
- 2 cups vegetable oil
- Tenderize meat by beating with a mallet. Dip slices of conch in eggs and cracker crumbs. Fry in oli until lightly browned.