Conch Fritters with Mustard Sauce

Rinse the conch and remove and discard the orange fin and the foot. For abalone, clean as usual and cut into 1/2 inch pieces. Chop the meat in the container of a food processor. Chop peppers and onions fine by hand, so that there will be crunchy pieces in the fritters. Place the chopped meat and veggies in a bowl, add the seasoning, egg, and mix in the flour. Roll into balls around 1 1/4 inches in diameter. Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a few seconds before adding the next. Fry only 5 at a time, removing and adding as they are cooked. (Cooking so few fritters at a time means that the oil is kept at a constant temperature, rather than dropping a few degrees each time more food is added. this keeps the fritters crunchy rather than oil-logged.) Fry for 5 minutes, or until golden and light. Drain and serve with the mustard sauce. Makes around 30 fritters (10 servings). MUSTARD SAUCE 3 tablespoons mayonnaise (or plain yogurt) 1 tablespoon mustard (Dijon works well) 1 teaspoon fresh lemon juice sea salt and freshly ground black pepper to taste Mix all of the ingredients together and taste for seasoning. Add salt and pepper to taste. Makes about 1/4 cup of sauce.