4 lg. conch steaks
2 eggs
Flour
Bread crumbs
Cooking oil

Tenderize conch steaks by lightly pounding with a mallet just as you would veal cutlet. Dip pounded steaks in flour, then into beaten eggs. Roll in bread crumbs and fry for 3 minutes in 370 degree F. skillet. Drain on absorbent paper and season to taste. Serve hot with tartar or seafood cocktail sauce. Serves 4.