Instructions: Pound conch to 1/8-inch thickness, using a meat mallet or an rolling pin; cut into 1-inch pieces. Combine conch and eggs in a large mixing bowl. Dredge conch in flour mixture until well coated.

Carefully drop conch into deep hot oil (350F.). Cook 3 minutes or until conch floats to the top and are golden brown. Drain well on paper towels.

Transfer conch to a warm serving platter; serve with cocktail sauce.

The Southern Heritage Sea

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