Fish and Conch Fritters

Ingredients: 8 ounces halibut or any mild white fish fillet such as sea bass, snapper, haddock or tilapia 2 cloves garlic, peeled, roughly chopped 5 Tb. lime juice 1 egg white 1 tsp. salt 1 tsp. tabasco 1 Tb. Dijon mustard 8 ounces pounded conch meat, prepared* then processed in the food processor until finely chopped 1/4 cup mayonnaise 1/4 of a red pepper, finely chopped 1 1/2 cups panko (Japanese breadcrumbs ) oil for frying chipotle mayonnaise, recipe follows 1 egg 1 Tb. dijon mustard 1/2 cup canola oil salt, pepper 1 to 2 chipotle peppers Directions: 1. In the bowl of a food processor combine the fish, garlic, lime juice, egg whit, salt, tabasco and mustard and chop finely. Transfer the mixture to a medium bowl and add the chopped conch, mayonnaise, and red pepper. 2. Shape the fish mixture into individual balls about 1 1/2 inches in diameter. Place on a baking sheet and refrigerate for 1/2 an hour or overnight. 3. Spread the panko onto a baking sheet. 4. Pour the oil into a large heavy skillet to a depth of 1/2 inch and heat to hot but not smoking. 5. Coat each fritter with the breadcrumbs and press to adhere. Cook the fritters in batches until brown and crispy, about 2 to 3 minutes. Drain on paper towels and serve with mayonnaise. 6. to prepare conch: pound conch with the flat side of a meat pounder until flattened. 7. Combine the egg and mustard in the processor and process to combine, add oil slowly through the feed tube as its running. Season to taste with salt and pepper. Add chipotle pepper and process until smooth. Taste and adjust

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bon appetit