4 conch
1/2 tsp. salt
1/2 tsp. pepper
1 onion, finely diced
2 ribs celery, finely diced
1 green pepper, diced
3/4 c. flour, sifted
1/4 tsp. baking powder
5 dashes Tabasco
1 tsp. lemon juice
1 tbsp. catsup
Vegetable oil

Wash conch in strongly salted water. Beat with meat pounder until flat and soft. Cut into halves and put through a meat grinder. Place in a large bowl and season with salt and pepper. Add onion, celery, and green pepper. Mix flour, baking powder, Tabasco, lemon juice, and catsup separately. Stir this mixture into conch and roll into round fritters. Heat vegetable oil in skillet, add fritters and fry until well browned on both sides. Drain on paper and serve. Serves 4.