Calypso Tempura Conch
Calypso Tempura Conch
Calypso Tempura Conch
1.Preheat oil in a pot or fryer to medium high heat or to 350 degrees F. You will need approximately 3 inches of oil.
2. Using a knife, cut up tenderized conch into nuggets, (approximately 1-2 inches in size). Place in a bowl.
3. Squeeze both halves of lime onto the chopped conch. Season with goat pepper and salt mix by sprinkling it on the conch and rubbing it in thoroughly until evenly spread.
4. Let marinate at least 15 minutes.
For tempura batter: mix cold water or club soda with dry tempura mix using a whisk until it is free of lumps. Pour wet tempura batter on marinated conch, stir to coat.
5. Using a tong or your hand, drop conch in preheated oil one piece at a time. Try to fry 7-8 pieces per batch. Allow to cook for 2 to 3 minutes until golden brown, turning the conch in the pot to ensure even cooking.
6. When removing from hot oil, be sure to have a wide bowl lined with tissue on the side to place the cooked conch in so excess oil can drain off.
7. Once frying is complete and conch has been drained, use a separate clean bowl to place the conch in. Pour calypso sauce over it and toss with a spoon to coat.
8. Serve immediately.
Ingredients
Directions
1.Preheat oil in a pot or fryer to medium high heat or to 350 degrees F. You will need approximately 3 inches of oil.
2. Using a knife, cut up tenderized conch into nuggets, (approximately 1-2 inches in size). Place in a bowl.
3. Squeeze both halves of lime onto the chopped conch. Season with goat pepper and salt mix by sprinkling it on the conch and rubbing it in thoroughly until evenly spread.
4. Let marinate at least 15 minutes.
For tempura batter: mix cold water or club soda with dry tempura mix using a whisk until it is free of lumps. Pour wet tempura batter on marinated conch, stir to coat.
5. Using a tong or your hand, drop conch in preheated oil one piece at a time. Try to fry 7-8 pieces per batch. Allow to cook for 2 to 3 minutes until golden brown, turning the conch in the pot to ensure even cooking.
6. When removing from hot oil, be sure to have a wide bowl lined with tissue on the side to place the cooked conch in so excess oil can drain off.
7. Once frying is complete and conch has been drained, use a separate clean bowl to place the conch in. Pour calypso sauce over it and toss with a spoon to coat.
8. Serve immediately.
