Ingredients Jump to Instructions ↓

  1. 1/2 lb Cleaned, skinned conch meat

  2. 1 sm Onion, chopped

  3. 3 T Vegetable oil

  4. 2 T All-purpose flour

  5. 2 c Water

  6. 2 md Potatoes, peeled and cubed

  7. 1/2 ts Salt

  8. 1/4 ts Pepper

Instructions Jump to Ingredients ↑

  1. Pound conch to 1/8-inch thickness, using a meat mallet or rolling pin.

  2. Cut conch into bite-size pieces; set aside.

  3. Saute onion in oil in a medium saucepan until tender; add flour, stirring frequently, until browned.

  4. Add conch, water, potatoes, salt, and pepper; stir until well until blended.

  5. Cook over medium heat, stirring frequently, until potatoes are tender.

  6. Serve immediately.

  7. The Southern Heritage Sea and Stream Cookbook.

  8. Oxmoor House.

  9. Birmingham, AL MM Format by John Hartman Indianapolis, IN


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