BARRINGTON BAILEY has been with Bullseye, on Knutsford Boulevard in New Kingston, for a year and a half. He has one child and says that he was therefore more aware of the importance of healthy foods.
Bailey says he loves cooking and uses every given chance to prepare something special for his 'pickney'.
In his spare time he plays dominoes and listens to music.
Below he shares his delicious recipe for Conch Fritters. They can be placed in bread and eaten as a sandwich or served with a mixed salad with the following sauce: 1 tablespoon mayonnaise, 1/2 tablespoon tomato ketchup, 1 teaspoon Pickapeppa, 1/4 teaspoon coconut milk powder, and salt to taste.
Bullseye Conch Fritters
1 lb. Conch
1/4 cup sweet pepper
1/2 Scotch Bonnet pepper
deseeded and chopped fine
1/4 cup onion
cup to cup and a quarter flour
3/4 cup tomato paste
Black pepper and salt to taste
1/4 tsp. cayenne pepper
1 tsp. vinegar
1/2 cup water
1 tbsp. lime juice
1/2 tsp. baking powder
METHOD
Wash and boil conch. Let stand and cool. Cut into cubes. Mix in onion, sweet peppers and vinegar. Add tomato paste, lime juice, cayenne pepper and country pepper. Leave mixture to stand for 15 minutes. Add flour and baking powder.
Slowly add water into mixture to control the consistency of thickness of the batter. Heat oil in frying pan and drop 2 tablespoons for each fritter into oil. Fry until golden brown. Drain on paper towels. Serve with salsa of your choice.
-- Rosemary Parkinson
