Prepare the conch: Finely chop the 200g conch meat so it mixes evenly in the batter.

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Mix dry ingredients: In a bowl, combine flour and spices.

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Add wet ingredients: Crack in the egg and mix, adding a bit of water if needed to form a thick batter.

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Fold in conch: Stir the chopped conch into the batter until evenly distributed.

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Heat the oil: Pour oil into a pot or pan and heat to medium–high (around 350°F / 175°C).

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Scoop the batter: Use a spoon to drop small portions of the batter into the hot oil.

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Fry the fritters: Cook until golden brown on all sides (usually 3–5 minutes).

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Remove and drain: Lift the fritters out and place them on paper towels to absorb excess oil.

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Season lightly: Add a pinch of salt while still hot, if desired.

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Serve: Package or plate the fritters and serve with your preferred dipping sauce.