The name 'Cracked Conch' comes from the method where the tough conch meat is pounded (cracked) until it is thin and tender. This step is absolutely crucial for the texture; otherwise, the conch will be too rubbery. For a gluten-free version, you can substitute the all-purpose flour with cornmeal.
Thoroughly clean the conch meat and wash it in water with lime juice or vinegar. Rinse and pat dry.
Slice the conch meat into thin cutlets or strips. Place the slices between two layers of plastic wrap or wax paper.
Use a meat mallet or a heavy frying pan to pound each piece of conch until it is very thin (about 2-3 mm) and pliable. This step is key to tenderizing the meat.
In the first shallow dish, mix the flour, garlic powder, onion powder, salt, and pepper.
In the second shallow dish, whisk the eggs with the milk and a pinch of salt.
Dip the pounded conch pieces first into the wet mixture, and then thoroughly dredge them in the dry flour mixture. Press the coating to ensure it adheres well.
In a large pot or deep fryer, heat the oil to 175 °C (350 °F). The oil should be about 1 inch (2.5 cm) deep.
Carefully place the conch into the hot oil and fry in small batches (to prevent the oil from cooling) for 2–3 minutes per side, until the coating is golden brown and crispy.
Remove the fried pieces from the oil and place them on a paper towel-lined plate to drain excess grease.
Serve the Cracked Conch immediately, hot, with lime wedges for squeezing and your favorite spicy or tartar dipping sauce.