Doug Shook, executive chef of Louie’s Backyard in Key West, offers this recipe, which serves 4 to 6. For more information about Shook and his restaurant, visit www.louiesbackyard.com.
Beat the egg and milk together in a medium bowl. Sift the flour, salt and baking powder and stir well. Add the conch, onions, peppers, beer and Tabasco and mix thoroughly. Refrigerate until ready to cook.
Heat the oil in a deep pot to 360 degrees. Add tablespoonfuls of the fritter batter to the oil and fry for about 7 minutes, or until the fritters are a deep golden brown and cooked through to the center. Drain the fritters on paper towels
Serve with a bowl of the pepper jelly and the wasabi. The fritters are best eaten by spreading a bit of the wasabi on each, then dipping it in the pepper jelly.