4 pieces of conch, cut in half butterfly style to make them thinner, pound with a mallet
Flour for dredging
1 egg beaten with 2 tablespoons water
Bread crumbs, unseasoned
¼ cup spiced rum
½ cup freshly squeezed orange juice
Juice of 1 lime
¼ vanilla bean, split and scraped
1 tablespoon sugar
3 tablespoons butter
Directions for Fritters:
Place the conch on a cutting board between two plastic bags. Pound the conch with a mallet until thin. Dip the conch into the flour, then egg wash, then breadcrumbs, gently shaking off the excess flour and breadcrumbs as you go. Heat the canola oil in a sauté pan on medium high heat, fry the conch until golden on both sides. Remove from the oil with a fish spatula and place on paper towels, season with a little salt.
Directions for Sauce:
Place all ingredients except for the butter into a small sauce pan and reduce by half over medium heat. Once the sauce is reduced, remove from the heat and swirl in the butter, season with salt.