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1 cup ground conch
1 medium onion
1 medium celery stick
3 tablespoons Worcestershire sauce
1 heaping tablespoon tomato paste
1 tablespoon hot sauce
1 cup flour
1 teaspoon baking powder
1 egg
water
salt & pepper to taste
Grind onion, celery and conch. Mix everything except water in a large bowl, then add water until you have a semi-stiff batter. Deep fry in medium oil until brown. Serve warm with cocktail sauce.
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