Prepare the Conch:

• If using fresh conch, clean and tenderize it by gently pounding it with a meat mallet. Then, chop the conch into small, bite-sized pieces.
• If using frozen conch, thaw it completely and chop it into small pieces.

Make the Batter:

• In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper. Whisk everything together until the dry ingredients are fully incorporated.
• Add the chopped onions, bell peppers, celery, and garlic to the dry ingredients. Stir in the chopped fresh parsley or thyme for added flavor.

Add Wet Ingredients:

• In a separate bowl, whisk together the beaten egg, milk, and fresh lime juice.
• Pour the wet mixture into the dry mixture and stir until combined. The batter should be thick but spoonable, similar to a thick pancake batter.

Incorporate the Conch:

• Add the chopped conch into the batter, mixing until the conch is evenly distributed throughout.

Heat the Oil:

• Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test if the oil is ready by dropping a small bit of batter into the oil—if it sizzles immediately, the oil is hot enough.

Fry the Fritters:

• Use a spoon or ice cream scoop to drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
• Cook each fritter for 3-4 minutes on each side, or until golden brown and crispy. Be sure to turn them carefully with tongs or a slotted spoon to ensure they cook evenly.

Drain and Rest:

• Once the fritters are golden brown, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain excess oil.

Serve:

• Serve the conch fritters hot with a side of spicy ketchup, tartar sauce, or a tangy dipping sauce of your choice.