2 conch steaks
1/2 lb. grouper or snapper
1/4 lb. raw shrimps
1 whole onion
1 celery rib
2 slices pimiento
3 slices stale bread
3 eggs
1 tbsp. Tabasco
1/2 tsp. salt
Pepper
Oil for deep frying

Put conchs, fish, shrimps, onion, celery, pimiento and bread through a food grinder with a fine blade. Stir mixture with a spoon until well mixed. Add eggs, Tabasco, salt and pepper. Roll mixture into balls using 2 or 3 tablespoons for each ball. Drop into oil heated to 375 degrees F. and fry until golden brown.