Conch Fritters

[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="https://cdn.sorted.club/wp-content/uploads/2018/11/Bucket-List-graphic.png" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 72"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Ed is naturally super cool because he was <b>born in The Bahamas </b>and although he moved to the UK, he often went back for holidays as a kid. It’s been 14 years since he ate his bucket list dish but it’s surrounded by <b>strong memories of big family get-togethers</b>.</p><!– –><!– –><p>The dish is called conch. A conch is what lives inside those great looking shells that you can hear the ocean in when you hold them to your ears. Ed describes the meat as being kind of like a scallop, although really there’s no substitute for it. It can be eaten raw as ceviche, in salads or in fritters.</p><!– –><!– –><p>Another thing you can’t substitute is <b>catching them right from the sea floor </b>and eating them fresh. Ed used to do that with his dad and they’d have them at family parties. Everyone would bring a dish and everyone knew how to cook conch. Maybe you’d have the fritters with a dish of peas and rice. It’s food that doesn’t look good but tastes amazing. Sometimes it’s not about looking pretty on the plate; it’s about finding <b>the one dish that reminds you of family </b>and childhood. It doesn’t matter how often you eat it, you always get that comforting feeling.</p><!– –><!– –><p>The dish is so simple that Ed doesn’t see much need to improve it. Make a crispy batter by mixing flour, beer and club soda, heat up some oil and dip your diced conch meat before frying for just a minute or two. The peas and rice are tomato-based and given a deep flavour with browning (very dark, almost bitter caramelised brown sugar). It’s proper tasty stodge.</p><!– –><!– –><p>The only thing that has changed for Ed is that he now loves a good sauce. The dish doesn’t need anything fancy but he absolutely loves mayo. Another memory for him is eating<b>fresh tamarind from the tree </b>in the Bahamas. They’re combined to make a tangy dip that is the perfect simple addition to conch fritters with peas and rice.</b><!– –><!– –><p>If you can’t find conch (most of us won’t) a mixture of crayfish and scallop is a tasty substitute. It’s delicious quickly cooked so you get crispy batter with sweet, succulent meat inside.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]