Pound the conch meat and then cut it into very small pieces, or pulse it briefly in a food processor until it is finely ground.
In a large bowl, combine the conch, chopped onion, green pepper, celery, garlic, and hot pepper. Mix well.
In a separate bowl, whisk together the flour, baking powder, thyme, salt, black pepper, and cayenne pepper.
Add the beaten egg and milk/beer to the dry mixture. Mix only until just combined to prevent overmixing, which would result in tough fritters. The batter should be thick.
Let the batter rest for 15 minutes at room temperature for the flavors to meld and the baking powder to activate.
Meanwhile, prepare the Calypso Sauce: combine mayonnaise, ketchup, lime juice, and hot sauce in a small bowl. Refrigerate until serving.
In a large pot or deep fryer, heat the oil to 185 °C (365 °F).
Using a spoon (or a small ice cream scoop), drop rounded tablespoons of the batter into the hot oil. Fry in small batches to prevent the oil from cooling down.
Fry the fritters for 3–5 minutes (depending on size), turning occasionally, until they are uniformly golden brown and crispy.
Remove the fritters with a slotted spoon and drain on a plate lined with paper towels. Immediately sprinkle with a pinch of salt.
