Bahamian Conch Fritters with Cat Island Cocktail Sauce

• Vegetable oil, for frying (about 1 quart)
• 1 pound fresh or frozen conch meat, finely chopped
• 1/2 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/3 cup cornmeal
• 1/3 cup flour
• 1 egg
• 1/4 cup buttermilk
• Salt
• Hot sauce
• 1 mango, peeled, seeded, and diced
• 1/2 cup ketchup
• Scotch bonnet-based hot sauce, such as Inner Beauty, as you dare

1. Heat 2 inches of oil in a deep skillet or fryer over medium heat until hot but not smoking, approximately 350F.
2. Meanwhile, mix the conch with the onion, celery, and peppers in a medium bowl.
3. Combine the cornmeal and flour and stir into the conch mixture.
4. In the same bowl that you used for the flour, use a fork to mix the egg and buttermilk together, and stir into the conch-flour mixture.
5. Season to taste with salt and hot sauce.
6. Working in batches and not overcrowding the pot, gently drop the batter by spoonfuls into the hot oil and cook 34 minutes, turning once, until golden brown and cooked through.
7. Drain and serve immediately with Cat Island Cocktail Sauce, additional hot sauce, and/or Lime Mayonnaise (p. 181).
8. Place the diced mango and ketchup in a blender or food processor; puree until smooth.
9. Add hot sauce to taste and pulse until smooth.
10. You can also serve this feisty sauce with boiled Gulf shrimp, crisp-fried oysters, or scrambled eggs.
11. Feel free to substitute equal portions of shrimp or crayfish for the conchthe fritters will be just as tasty.

vegetable oil, conch meat, onion, celery stalks, green bell pepper, red bell pepper, cornmeal, flour, egg, buttermilk, salt, sauce, mango, ketchup, scotch

Taken from www.epicurious.com/recipes/food/views/bahamian-conch-fritters-with-cat-island-cocktail-sauce-383405 (may not work)