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Conch Fritters

May 30, 2008

are rarely a good idea.  That is what I’ve learned thus far. 

Update:  That was a two margarita post, which was followed by tequila, wine, a conch fritter memory lapse followed by more conch fritters.  And coconut shrimp.  And a lemondrop shot.  At this point, all I really remember about said conch fritters was a gummy starchiness, like deep fried gummy bears.  Also, another question:

How come riding on someone’s really fancy huge boat always seems like a good idea, but then when you do you spend the whole time getting ordered around by that boat’s owner, who is nearly always an overly tanned, zero eye-contact shirtless misanthrope stuck in some macho stereotype from 1958?

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2 Comments leave one →
  1. Pixiedyke permalink
    June 1, 2008 10:12 pm

    I’ve heard they’re pretty good. I would imagine they would have to be spot on r they’d get tough, like mussels and clams and other shellfish.

  2. El Cabrito permalink
    July 1, 2008 5:15 pm

    Conch is a funny critter to prepare. If not done right it will always come out chewy. If you ever get the chance you should try marinated conch (almost like a cevhice). I know a little place in Cayman that does it right. How about a trip South?

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