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These island treats are popular in Jamaica where fresh conch is abundant. Conch can be a real treat when it is carefully pounded to tenderize it before cooking. In this recipe, the conch is just finely chopped instead. To make codfish fritters, simply substitute salt fish that has been soaked overnight for the conch meat.

250 g. (80oz) conch meat
1/4 cup chopped scallion
1/2 stalk celery, chopped
1/4 cup chopped onion
1 tablespoon tomato paste
1 tablespoon lemon juice
Ground red pepper
1 cup plain flour
1/2 teaspoon baking powder
125 m. (4 fl oz) cup cold water
Oil for deep frying
Cocktail sauce or salsa

Rinse the conch to remove any grit, then pat it dry and pass it through a grinder or food processor. Mix together the ground conch, scallion, celery and onion. Add the tomato paste, lemon juice and red pepper. Let stand for about 10 minutes, then stir in the flour and baking powder along with enough water to make a thick batter.

In a frying pan, heat the oil until a spoonful of batter dropped into the oil rises to the surface. Place 2 tablespoonfuls of batter in the hot oil at a time, cooking until the fritters are golden brown on all side. Drain on paper towels.

Serve hot, 2 fritters per serving with cocktail sauce or salsa for dipping. Serves 6