Cracked Conch

Place the cleaned conch between two sheets of heavy plastic wrap. Using a meat mallet or rolling pin, pound the conch firmly and repeatedly until it is uniformly thin and tenderised, about three millimetres thick throughout.

Cut the tenderised conch into strips roughly five centimetres long and two centimetres wide. Place the strips in a bowl, squeeze the lime juice over them, and season with salt. Let them rest for ten minutes to absorb the citrus flavour.

Set up a breading station with three shallow dishes: combine the flour, garlic powder, thyme, and pepper in the first; place the beaten egg in the second; and the breadcrumbs or cracker meal in the third.

Dredge each conch strip in the seasoned flour, shaking off excess. Dip into the beaten egg to coat evenly, then press into the breadcrumbs on both sides. Place the breaded strips on a wire rack while you finish the rest.

Heat vegetable oil in a deep heavy pot or deep-fryer to 175C (350F). The oil should be at least five centimetres deep. Fry the conch strips in small batches of four or five pieces to avoid dropping the oil temperature.

Fry each batch for three to four minutes, turning once, until the coating is deep golden brown and crunchy. Remove with a slotted spoon and drain on a wire rack set over paper towels to stay crisp.

Serve the cracked conch immediately while hot and crunchy, with lime wedges squeezed over the top and tartar sauce on the side. Traditional accompaniments include peas and rice, coleslaw, or island-style fries.