|2 medium conch, cleaned and trimmed||Salt & pepper|
|1 egg, beaten||2 tblsp cooking oil|
|2 limes||Hot pepper sauce, to taste|
|1 cup dried breadcrumbs or finely crushed crackers||All-purpose seasoning|
Slice the conch lengthways into thin slices. Place into a plastic Ziplock bag, and pound with a rolling pin until the meat is wafer-thin. Do not skimp on this process, as if the conch is still thick enough to look white rather than translucent, it will not be tender when cooked.
Squeeze the juice from 1 lime over the pounded meat and leave to marinade for a few minutes.
Mix the cracker crumbs with a little all-purpose seasoning (or paprika & chili powder) and salt and pepper.
Dip the conch meat into the the beaten egg, then coat with the breadcrumb mixture. Shallow-fry the conch until golden on each side. Drain on paper towels.
Serve with rice and fried plantains, and a squeeze of lime juice.