2 pounds conch
2 cups AP flour
4 eggs, whisked until homogeneous
2 cups plain breadcrumbs
Sauce
1 shallot, minced
¼ vanilla bean, split and scraped
¼ cup orange juice
½ cup spiced rum
juice of 1 lime
¼ pound butter
Remove the horn of the conch. Slice the conch into thin pieces and place between 2 zip-top bags. Pound the conch until it’s about ¼-inch thick and then switch to the meat tenderizer to help tenderize the conch. Dredge the tenderized conch in the AP flour, shake off the excess and dip into the egg mixture. Allow the excess egg to drip off and dredge into the breadcrumbs, pressing down to completely coat the conch. Remove from the bread crumbs and set aside until ready to cook.
For the sauce
Place the shallot, vanilla, rum and orange juice in a small saucepan. Reduce by about ¾ of the way down. Off the heat, whisk in the butter and add the lime; season with salt.