I used to order conch when I lived in Tampa. I have had it a lot of ways, and I won’t steal Bubba’s speech in Forest Gump to say all the ways. I did a beer batter and fried until golden brown. This is conch so you have to pound it to make it tender and cut off the foot so it doesn’t hop off the plate. Since it was conch, I used Corona to keep the tropical theme. I used a commercial batter and just coated the conch in cornstarch to make sure the batter would adhere to the shellfish. I hope you like it.

1 1/2pounds conch
1 package beer batter fish mix
10 ounces Corona
4 ounces cornstarch
Tartar sauce
Oil for cooking

Cut off foot from each conch and trim any brown yucky stuff.

Pound conch with a meat hammer. Pound it like it is late with the rent.

Heat oil in fryer to 350.

Toss conch in cornstarch to coat.

Mix beer batter mix with beer and whisk as if you mean it.

Add conch to fryer; cook for 3; minutes turn over and cook until golden brown.

Mover to a paper towel.

Swerve with tartar.