1 1/2 lbs. conch steak
1 egg
1/3 c. milk
1 1/3 c. sifted flour
2 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. celery seeds
2 bird peppers, chopped fine
Peanut oil for frying

Put conchs through a food grinder with a coarse blade. Beat egg and add milk. Sift flour with baking powder and salt and add egg mixture. Add chopped conch, celery seeds, and chopped peppers. Drop batter by tablespoon into hot oil. Brown on all sides. Drain on absorbent paper. Serve hot with tartar or cocktail sauce. Serves 36 Fritters.

CONCH FRITTERS AS A MAIN DISH:

Reduce the amount of bird peppers. Make the fritters larger, about 2 or 3 tablespoons of batter for each fritter. After draining the fritters, pile them in a pyramid on a folded napkin to serve. Garnish with parsley and lemon slices and serve hot with tartar sauce.