Doug Shook, executive chef of Louie’s Backyard in Key West, offers this recipe, which serves 4 to 6. For more information about Shook and his restaurant, visit <a href="http:// www.louiesbackyard.com"target=_"blank"> www.louiesbackyard.com</a>.</p><p><b>Ingredients:</b></p><p><li> 1 extra large egg</p><p><li> 1/2 cup milk</p><p><li> 1 1/4 cups all purpose flour</p><p><li> 2 Tbsp baking powder</p><p><li> 1/2 tsp salt </p><p><li> 1 pound conch meat, ground</p><p><li> 2 Tbsp finely chopped yellow onion</p><p><li> 2 Tbsp finely diced red bell pepper</p><p><li> 2 Tbsp finely diced green bell pepper</p><p><li> 2 tsp minced jalapeno pepper</p><p><li> 1/4 cup beer</p><p><li> 4 squirts Tabasco sauce</p><p><li> 6 cups vegetable oil, for frying</p><p><li> 1/2 cup hot pepper jelly (purchased)</p><p><li> 2 Tbsp wasabi powder, mixed to a stiff paste with water</p><p><b>Directions:</b></p><p>Beat the egg and milk together in a medium bowl. Sift the flour, salt and baking powder and stir well. Add the conch, onions, peppers, beer and Tabasco and mix thoroughly. Refrigerate until ready to cook. </p><p>Heat the oil in a deep pot to 360 degrees. Add tablespoonfuls of the fritter batter to the oil and fry for about 7 minutes, or until the fritters are a deep golden brown and cooked through to the center. Drain the fritters on paper towels</p><p>Serve with a bowl of the pepper jelly and the wasabi. The fritters are best eaten by spreading a bit of the wasabi on each, then dipping it in the pepper jelly.