Best Conch Fritter - 2006
Many people can catch a conch -- after all, these shellfish don't move so quick -- but rare is the soul who can cook one. At Calypso, the kitchen staff takes what looks like a shred of blown tire (the ones you're always swerving to avoid on I-95) and turns it into something not only edible but unforgettable. Here, you can have your conch grilled (seasoned and lightly charred) or cracked (pounded and fried) or marinated and tossed in a salad or spiced up and served in a stew -- but for an old-fashioned Florida treat, there's nothing like having it frittered. Frittering is an individual art, but anybody who's ever had the bread-heavy, greasy, conchless Ping-Pong balls that pass for the real thing in most joints will be agreeably confounded by Calypso's version. They come to the table hot and crisp, not oily, with a soft, pudding-like, melt-in-the-mouth interior that tells you you're getting the real deal -- studded with minutely minced green onion, red pepper, and carrot, and, of course, toothsome, bite-sized pieces of the giant sea slug you've learned to love at last.