Maria Elaina’s Fituras de Caracol

Pounding to tenderize

On our long sail we put in an hour or so preparing the conch for fritters. We purchased the conch at the hairdressers in Georgetown, a multi-tasking retail business for sure. Maria instructed us to freeze it so that it would be easier to cut on the diagonal. After slicing it, we pounded it with a hammer (Maria uses a stone) and then cut it again. 

Except for the fishy odor, it was a good activity for a long ocean crossing.

Here is the “secret” recipe. She wrote it in Español, but the results were excellent so I believe my translation is correct. She has given permission to substitute clams, fish, or shrimp for the conch….if you don’t have all day to prepare.

Fituras de Caracol

1 cup flour

1 cup chopped conch

¼ tsp. baking powder

¼ cup chopped onion

¼ cup chopped pepper ( rojo is muy bueno)

Juice of a lemon

½ tsp hot Bahamian pepper chopped ( think habanero)

½ tsp thyme

½ cup water

Mix all ingredients, add water last. Drop by spoonful into hot oil in a frying pan. Brown on both sides.

Serve with “especial salsa” ketchup, mayo and hot sauce mixture

Frying up the good stuff!