1 - Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together.

2 - Tartar sauce can also be prepared beforehand.

3 - Just combine all the ingredients and mix well.

4 - Cover and refrigerate.

5 - Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers.

6 - Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly.

7 - Then add your egg and mix again.

8 - Lastly, add your flour one tablespoon at a time and mix until combined.

9 - You can either plastic wrap it and let sit in the fridge for an hour or overnight.

10 - Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice.

11 - Turn stove on to a medium-low heat.

12 - Use two spoons to form 1-inch balls and drop them into the hot oil one at a time.

13 - Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked.

14 - Repeat until you have used all the conch mixture.

15 - Serve with your tartar sauce and lime wedges.