Cracked Conch
4 L conch
2 L eggs beaten
½ cup carnation evaporated milk
½ tsp Igotchu himalayan salt and pepper
½ cup all purpose flour
Clean conch under cool running water by removing all dark skin and keeping white meat. Pound Conch meat with a mallet until thin and tender. Slice conch into bite size strips. In a medium bowl mix together 2 large eggs, evaporated milk and ½ teaspoon Igotchu himalayn salt and pepper. Dip conch strip in milk mixture making sure to coat all sides. Roll each strip in flour covering all sides. Preheat a deep fryer to 350 degrees. Cook until golden brown and drain.
