Conch Fritters With Jerky Spice Remoulade Recipe
Ingredients
| Mayonnaise | 1 Cup (16 tbs) (Jerk Spice Remoulade (yields 3 cups):) | |
| 2 large sour pickles, chopped | ||
| Water | 2 Tablespoon (Jerk Spice Remoulade (yields 3 cups):) | |
| Green onion | 2 Tablespoon, finley chopped (Jerk Spice Remoulade (yields 3 cups):) | |
| Parsley | 1 Tablespoon, chopped (Jerk Spice Remoulade (yields 3 cups):) | |
| Garlic | 1 Teaspoon, minced (Jerk Spice Remoulade (yields 3 cups):) | |
| Capers | 1 Teaspoon, chopped (Jerk Spice Remoulade (yields 3 cups):) | |
| Paprika | 1 Teaspoon (Jerk Spice Remoulade (yields 3 cups):) | |
| Prepared mustard | 1 Teaspoon (Jerk Spice Remoulade (yields 3 cups):) | |
| 1/2 teaspoon powdered mustard | ||
| Dried tarragon | 1/2 Teaspoon (Jerk Spice Remoulade (yields 3 cups):) | |
| 1 1/2 teaspoons Jamaican jerk spice | ||
| Pepper white | 1/2 Teaspoon (Jerk Spice Remoulade (yields 3 cups):) | |
| Salt | To Taste (Jerk Spice Remoulade (yields 3 cups):) | |
| 1 pound finely ground conch meat | ||
| 1 small yellow onion, finefy diced | ||
| 1 celery stalk, finely diced | ||
| Red bell pepper | 1 Small, finley diced (Conch Fritters:) | |
| 1 cup white bread crumbs | ||
| Eggs | 3 Small (Conch Fritters:) | |
| Parsley | 2 Tablespoon, chopped (Conch Fritters:) | |
| Cajun spice | 1 1/2 Teaspoon (Conch Fritters:) | |
| Cayenne | 1/2 Teaspoon (Conch Fritters:) | |
| Salt | To Taste (Conch Fritters:) | |
| All-purpose flour | ||
Directions
MAKING
1)For preparing the remoulade, mix together mayonnaise, sour pickles, water, green onion, parsley. Garlic, capers, paprika, mustard, tarragon, jerk spice, white pepper and salt. Blend well.
2)Place in refrigerator.
3)For making the fritters, mix well meat, onion, celery, bell pepper, bread crumbs, eggs, parsley, seafood spice, cayenne well.
4)Make small balls of the mixture and roll in flour.
5)Deep fry until brown in color.
SERVING
6)Serve with remoulade.
1)For preparing the remoulade, mix together mayonnaise, sour pickles, water, green onion, parsley. Garlic, capers, paprika, mustard, tarragon, jerk spice, white pepper and salt. Blend well.
2)Place in refrigerator.
3)For making the fritters, mix well meat, onion, celery, bell pepper, bread crumbs, eggs, parsley, seafood spice, cayenne well.
4)Make small balls of the mixture and roll in flour.
5)Deep fry until brown in color.
SERVING
6)Serve with remoulade.
Chef
