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.
