Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge in Key Largo shared this appetizer recipe. Yield: 4 cakes. Visit www.fishhouse.com for more information.
Using a food processor, pulse conch into 1/4-inch pieces.
Mold the conch into 3-inch round cakes and freeze.
Whip eggs together. Place a skillet over medium heat, add vegetable oil and bring to temperature.
Dust frozen cakes with flour and dip into egg wash.
Place cake in the hot oil, and cook each side for 4 minutes.
Drain hot oil from the pan, add white wine, lime juice and lastly the butter.
Cook for one minute, remove from pan.
Place cake onto appetizer plate, top with the juice from the pan, garnish with chopped parsley.