Ms. Barbara where have you been all of my life? your recipes are so basic and direct and it makes my life so easy; I never thought that I would know how to bake and cook this good. I am so happy to see my fellow Belizean so successful and I am buying your book today. PS i baked the powder bun and fry jack and it came out perfect. Thank you
I tried this before but didnt have a great success because the recipe given to me by a friend wasnt accurate. Me one sat down and ate it on my own. From then i didnt try doing it again. And thats like 2 years ago. Now i will try this recipe. Its accurate and i actually see how to do it. thanks! :D
Loved the video! I am married to a wonderful Belizian and now after watching your video I think I can give this recipe another try. What has stopped me from preparing the recipe in the past was not wanting to pound the meat. Using a small blender is a great idea.
This is one of my favorites! Sometimes my Mom used to use scallops when she couldn't find conch... Good job! Your methods are great! I especially loved that you honored you Uncle Les at the end...Very sweet.
Hi TheBelizeanborn. That's how my dad use to sell it, but it was $80.00 per box. Thankfully, this fish market I went to sells is by one pound packages or I wouldn't be able to do it for this show. Happy to see you got a shipment from dad. He says Black Recado shipment is in.
Hi 5jillyboo. Thank you so much for saying that. He was my favorite uncle out of a lot of wonderful uncles. Died too young at 47 from lung cancer that spread to his brain. Thanks for the info on the scallops. I noticed they look like conch, so I was going to try that in the future.
Needed a refresher because I haven't done these in quite some time. A friend gave me his recipe and I've loved it. I like conch fritters very much, good refresher, thanks for sharing! :)
Hi discotechwreck. You know my dad is the Marie Sharp's distributor here in America. I put his website in the credits of every show. England, huh? Dad has a brother that lives there. My daughter wants to visit there so badly. So glad you commented. She's giggling!
I would like to go ahead a nominate myself as the President of the Joe fan club!!! Omg Barbara my mouth is watering!! I remember the last time I had couch. We lived in kirk and my dad was in the kitchen cookin em up. That must have been 16 years ago. I miss my dads cooking, but I'm so glad I can have a little of piece of him through your cookbook. Love you guys!!!
Hi Bel1zeanBeauty..Recorded the soup the same day, so I can cut my son Jory a break. He can't stand the smell of seafood. He will punish again when we do crab soup. haha. I still have to edit the one with the soup, but I'll put that up next Tuesday. Probably will put up a desert this Thursday. Thanks for commenting.
Hey Megan, finally a comment. Yay!! Joe's giggling over here. He says we are all crazy. Conch Fritters will always tie Joe and Les together. We will have to make the trip up to see you guys with some conch on ice and cook up a storm. Maybe I can take The Bare Pantry show on the road huh? Love you guys and miss you. *-*
Hi discotecwreck. Awesome! Growing up on the Beach, you must have eaten many seafoods and conch fritters. So glad you approve of the recipe. Really much of my recipes are made up by me and my husband Joe. No one taught us so we guessed. lol
the best Belizean cuisine is made at home though ;) yes, certainly growing up in a fisherman's family we used to eat fried snapper, barracuda and barbecued lobster my Mother lives in England with me and when I visit her she still makes stewed chicken with rice & beans, potato salad and fried plantain even I cook fried jacks with refried beans and a good dash of Marie Sharp's for breakfast and all my friends in London think I'm crazy!
Hi Fitange.So glad to hear from you. I mention you in the next video for conch soup, I didn't say the username, but when I talk about my viewer in Australia, I mean you. That's where you said you were right? That video forthcoming next Tuesday. Sometimes I wonder if my son Jory inherited any of the Belizean genes. Who hates even the smell of seafood? I really try to not skip any steps. It warms my heart when the viewers make the dishes and they come out great. Joe smiled @ the chef comment.
Delicious!!! My mouth is watering watching the show. As Joe was cutting up the conch, I could literally taste it. It is so hard to find conch here in the Chicago/Indiana area. There is a fishery near downtown Chicago that sells conch, already clean but in 5 pound boxes ($50/&60) when they have it. I just receive a purchase from bluefield-prod yesterday (some recado/block form) I am waiting for the powder form to order again. Great show as always :)
Hi Fitange, You touched Joe's heart. He's so talented with cooking. I'm lucky to have him teach me. Lol! There's no offense in asking my nationality. I am Belizean true and true and the only Spanish I know is what I learned in 9th grade in Belize. My paternal granddad came from Scotland and my maternal great granddad came from Cardiff Wales. From some of the pictures of ancestors I see Mayan Indian and all types of mixtures. Joe's grandma came from Sri Lanka. My eldest has that look.:)
Wow this recipe looks like it would be delicious. is your husband joe a chef? Lol@ you saying its punishment for your son to smell the seafood... Aww poor thing :-) I also really love how you make each step and recipe very clear and precise and in detail... Thank you it's very easy to follow. Can you please make more dessert recipes if possible. I drool every time I see them haha.
Hi Natasha, thank you so much. I would be nothing if I didn't have you guys support. I hate complicated recipes, so I'll always keep it simple. Keep me updated on all the stuff you make okay. Please get the book from website instead of Amazon. barepantryshow(dot com) I'm not allowed to put links so I had to spell out the dot com for you.
Christine, some people don't know that you can use a meat mallet to tenderize the conch... and try not to over cook it, because after you make the batter, it will cook some more in the fryer.... I blend mine, like Mrs. Barbara does, and they come out Nice!.. not heavy like the lady dah market in Corozal!.. lol
Hello Ms. Barbara I just purchase my cook book and just to make sure I do not miss my deliver it will be ship to my work address. Do you know my sister Carla Osmon bought your book before me lol and she is making counch soup. I made my conch fritters last night once again it came out fantastic now all my coworkers want some and now i ahve to go make a big batch. Thanks Ms. Barbara I am very happy to learn so much from you and now me and my sister can do our Belizean cooking here in NYC.
Hi Hun, oh thank you and yes I'm from Australia. I'm not a big seafood eater but I love shellfish. I can't wait for your next recipe and thank you once again. Tell joe he is very talented from me. Are you actually from Belize? You look Hispanic. Sorry to ask you.
Don't you need to clean the conch first? I didn't see any cleaning, and noticed a lot of discoloured conch going in the blender. In Cayo we take all that stuff off. Just wondering if that was an omission or really part of the recipe.
What a nice recipe. In the Bahamas we eat a lot of conch too. But why do y'all flatten the fritters? Is this a Belizean thing or is this just part of your technique?
@Jus- Sayin I just made them and they came great. I bought my conch and now I'm feeling stuffed. You should try it and see if it works for you, cause to me, thumbs up. And I'm Belizean too, just that living here so long, we don't really cook the same food again.
I’m sorry but you DID not clean that conch!! I’m belizean and you needed to take all that black skin off the conch before chopping it up and blending it..Also,,, you’re not supposed to flatten down the fritters.... not the way to make belizean conch fritters... sorry
Thank you for making these videos! We lost so many family recipes from Belize and Honduras, but you've helped bring them back. Thank you again.
awh...I made this channel exactly for people like you.
thank you for your time and patience of explaining....cant wait!!!....oh yeah...yer adorable and friendly.....thank u again
Ms. Barbara where have you been all of my life? your recipes are so basic and direct and it makes my life so easy; I never thought that I would know how to bake and cook this good. I am so happy to see my fellow Belizean so successful and I am buying your book today. PS i baked the powder bun and fry jack and it came out perfect.
Thank you
I tried this before but didnt have a great success because the recipe given to me by a friend wasnt accurate. Me one sat down and ate it on my own. From then i didnt try doing it again. And thats like 2 years ago. Now i will try this recipe. Its accurate and i actually see how to do it. thanks! :D
Christine Dominguez jjj
Loved the video! I am married to a wonderful Belizian and now after watching your video I think I can give this recipe another try. What has stopped me from preparing the recipe in the past was not wanting to pound the meat. Using a small blender is a great idea.
you'll do great, just make the batter thick like Joe did. Come back and tell me how it came out please.
This is one of my favorites! Sometimes my Mom used to use scallops when she couldn't find conch... Good job! Your methods are great! I especially loved that you honored you Uncle Les at the end...Very sweet.
Hi TheBelizeanborn. That's how my dad use to sell it, but it was $80.00 per box. Thankfully, this fish market I went to sells is by one pound packages or I wouldn't be able to do it for this show. Happy to see you got a shipment from dad. He says Black Recado shipment is in.
Hi 5jillyboo. Thank you so much for saying that. He was my favorite uncle out of a lot of wonderful uncles. Died too young at 47 from lung cancer that spread to his brain. Thanks for the info on the scallops. I noticed they look like conch, so I was going to try that in the future.
The Bare Pantry Show can Joe talk.
Needed a refresher because I haven't done these in quite some time. A friend gave me his recipe and I've loved it. I like conch fritters very much, good refresher, thanks for sharing! :)
+Lenn Ayuso Hi Lenn. you will enjoy..Remember my recipes are a guide and you can jazz it up to make it uniquely yours.
Hi discotechwreck. You know my dad is the Marie Sharp's distributor here in America. I put his website in the credits of every show. England, huh? Dad has a brother that lives there. My daughter wants to visit there so badly. So glad you commented. She's giggling!
I would like to go ahead a nominate myself as the President of the Joe fan club!!! Omg Barbara my mouth is watering!! I remember the last time I had couch. We lived in kirk and my dad was in the kitchen cookin em up. That must have been 16 years ago. I miss my dads cooking, but I'm so glad I can have a little of piece of him through your cookbook. Love you guys!!!
Hi Bel1zeanBeauty..Recorded the soup the same day, so I can cut my son Jory a break. He can't stand the smell of seafood. He will punish again when we do crab soup. haha. I still have to edit the one with the soup, but I'll put that up next Tuesday. Probably will put up a desert this Thursday. Thanks for commenting.
Hey Megan, finally a comment. Yay!! Joe's giggling over here. He says we are all crazy. Conch Fritters will always tie Joe and Les together. We will have to make the trip up to see you guys with some conch on ice and cook up a storm. Maybe I can take The Bare Pantry show on the road huh? Love you guys and miss you. *-*
The one thing I never see is you cleaning your conch properly , I see it when u do the soup .The black skin is suppose to tear off.
Hi discotecwreck. Awesome! Growing up on the Beach, you must have eaten many seafoods and conch fritters. So glad you approve of the recipe. Really much of my recipes are made up by me and my husband Joe. No one taught us so we guessed. lol
I am originally from San Pedro, Ambergris Caye and this reminded me so much of growing up on the beach as a kid!
great recipe
Here in Belize, the conchs cost $5 bz. I should try this very soon. Looks nice
the best Belizean cuisine is made at home though ;)
yes, certainly growing up in a fisherman's family we used to eat fried snapper, barracuda and barbecued lobster
my Mother lives in England with me and when I visit her she still makes stewed chicken with rice & beans, potato salad and fried plantain
even I cook fried jacks with refried beans and a good dash of Marie Sharp's for breakfast and all my friends in London think I'm crazy!
I love conch fritters omg mommy used to grind hers up in a meat grinder mi a miss Belize
Hi Fitange.So glad to hear from you. I mention you in the next video for conch soup, I didn't say the username, but when I talk about my viewer in Australia, I mean you. That's where you said you were right? That video forthcoming next Tuesday. Sometimes I wonder if my son Jory inherited any of the Belizean genes. Who hates even the smell of seafood? I really try to not skip any steps. It warms my heart when the viewers make the dishes and they come out great. Joe smiled @ the chef comment.
Heyyyyyy doll these look good love ur matchin shirts to cute it was nice to watch u n ur hubby in the kitchen thanks go sharin stay sweet ;))
Delicious!!! My mouth is watering watching the show. As Joe was cutting up the conch, I could literally taste it. It is so hard to find conch here in the Chicago/Indiana area. There is a fishery near downtown Chicago that sells conch, already clean but in 5 pound boxes ($50/&60) when they have it. I just receive a purchase from bluefield-prod yesterday (some recado/block form) I am waiting for the powder form to order again. Great show as always :)
Hi Fitange, You touched Joe's heart. He's so talented with cooking. I'm lucky to have him teach me. Lol! There's no offense in asking my nationality. I am Belizean true and true and the only Spanish I know is what I learned in 9th grade in Belize. My paternal granddad came from Scotland and my maternal great granddad came from Cardiff Wales. From some of the pictures of ancestors I see Mayan Indian and all types of mixtures. Joe's grandma came from Sri Lanka. My eldest has that look.:)
I love some conch fritters
Help us go mobile this summer and get FREE Conch Fritters for Life! Visit www.ConchFritterKing.com for details.
Wow this recipe looks like it would be delicious. is your husband joe a chef? Lol@ you saying its punishment for your son to smell the seafood... Aww poor thing :-) I also really love how you make each step and recipe very clear and precise and in detail... Thank you it's very easy to follow. Can you please make more dessert recipes if possible. I drool every time I see them haha.
Hi Natasha, thank you so much. I would be nothing if I didn't have you guys support. I hate complicated recipes, so I'll always keep it simple. Keep me updated on all the stuff you make okay. Please get the book from website instead of Amazon. barepantryshow(dot com) I'm not allowed to put links so I had to spell out the dot com for you.
Christine, some people don't know that you can use a meat mallet to tenderize the conch... and try not to over cook it, because after you make the batter, it will cook some more in the fryer.... I blend mine, like Mrs. Barbara does, and they come out Nice!.. not heavy like the lady dah market in Corozal!.. lol
Never failed when I followed the method. Big Bare Joe is the best.
Hello Ms. Barbara I just purchase my cook book and just to make sure I do not miss my deliver it will be ship to my work address. Do you know my sister Carla Osmon bought your book before me lol and she is making counch soup. I made my conch fritters last night once again it came out fantastic now all my coworkers want some and now i ahve to go make a big batch.
Thanks Ms. Barbara I am very happy to learn so much from you and now me and my sister can do our Belizean cooking here in NYC.
I would die if the Bare Pantry Show came to Utah!! Sounds good to me! I volunteer to be the official taste tester:)
Hi Hun, oh thank you and yes I'm from Australia. I'm not a big seafood eater but I love shellfish. I can't wait for your next recipe and thank you once again. Tell joe he is very talented from me. Are you actually from Belize? You look Hispanic. Sorry to ask you.
Finally huh meighawn?
Don't you need to clean the conch first? I didn't see any cleaning, and noticed a lot of discoloured conch going in the blender. In Cayo we take all that stuff off. Just wondering if that was an omission or really part of the recipe.
Please don't make assumptions. We can't always show every step on camera or the videos would be too long.
What fish market can i find conchs in LA?
What a nice recipe. In the Bahamas we eat a lot of conch too. But why do y'all flatten the fritters? Is this a Belizean thing or is this just part of your technique?
My favorite
What fish market you get them from there 80 dollars a 5lb box in long beach
Dot Moi in Gardena sells them for like $15 per pound.
Good eating 💯
Yall be throwing down in that kitchen I wish I knew yall so I could get me a plate lol. But you guys should own a restaurant
You need to clean the conch first!
Hi Daniel, I think that's just Joe's technique.
Please why did ny fritter come out hard on the ourside i used milk and all purpose flour and 1 egg
Wow I'm related to your husband.
sensational :)
This is just an insult to conch fritters , not conchs and it doesn't taste like Abalone
@Jus- Sayin I just made them and they came great. I bought my conch and now I'm feeling stuffed. You should try it and see if it works for you, cause to me, thumbs up. And I'm Belizean too, just that living here so long, we don't really cook the same food again.
Why do you pronounce it like the word "bounce," but with a "c"...? Is that a Belizean thing?
Stop..you need to clean the conch FIRST
The hobbit
I’m sorry but you DID not clean that conch!! I’m belizean and you needed to take all that black skin off the conch before chopping it up and blending it..Also,,, you’re not supposed to flatten down the fritters.... not the way to make belizean conch fritters... sorry
The shit ever