Caribbean Conch Fritters with Cilantro Tartar Sauce (Emeril Lagasse) Recipe

Directions:

1. Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
2. Heat a deep-fryer filled with oil to 330 degrees F.
3. Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
4. When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
9. Cilantro Tartar Sauce:
10. 1 egg*
11. 1 tablespoon Dijon mustard
12. 1 tablespoon minced garlic
13. 2 tablespoons fresh lime juice
14. 1 tablespoon chopped cilantro leaves
15. 2 tablespoons chopped red onions
16. 1 cup vegetable oil
17. Salt
18. Hot sauce
19. Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
20. Yield: 1 1/3 cups
21. *RAW EGG WARNING
22. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.