Dockside Stall · Fried Conch

Conch Fritters

Photo: Krista / Wikimedia Commons · CC BY 2.0

Queen conch takes years to mature, and overfishing around the Bay Islands has made wild conch scarce enough that it's now a regulated, seasonally restricted catch.

Chopped conch meat mixed into a seasoned batter with peppers and onion, deep-fried into golf-ball-sized fritters. Roatán dock stands and beach shacks serve them hot with lime and hot sauce.

Why it's made this way: The Bay Islands' reef waters historically supported a thriving conch fishery, and the islands' Afro-Caribbean settler cuisine turned it into a signature fried snack found nowhere else in Honduras quite like this.

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Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.