Conch meat (if fresh) requires tenderizing, for example by brief boiling. If using frozen, make sure it is finely chopped. The key to flavor is a good marinade and the correct batter consistency – it should be thick like a pancake batter.
For an authentic Belizean touch, a pinch of habanero pepper is used directly in the batter. If you don't have habanero, use cayenne pepper.
Wash the conch meat and cut it into small pieces. For a finer texture, you can grind it in a food processor or mince it very finely until it looks like coarse ground meat. If the meat is tough, you can boil it briefly first (about 15-20 minutes).
In a large bowl, mix the chopped conch, diced bell pepper, onion, garlic, and cilantro/culantro.
In a medium bowl, mix the flour, baking powder, salt, black pepper, and cayenne/habanero pepper.
Add the beaten egg and coconut/whole milk to the dry mixture. Stir until a smooth, thick batter is formed (the consistency should be thicker than pancake batter, but still pourable).
Fold the conch and vegetable mixture into the batter. Make sure all ingredients are evenly distributed.
In a deep fryer or deep skillet, heat the oil to 185 °C (365 °F).
Drop the batter by spoonfuls (about 1.5 Tbsp per fritter) into the hot oil. Fry in small batches to avoid overcrowding the pan, which would lower the oil temperature.
Fry for 3-4 minutes per side, until the fritters are golden brown and crispy.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
Prepare the dipping sauce by mixing mayonnaise, lime juice, ketchup, and hot sauce/cayenne pepper.
Serve the fritters hot, immediately after frying, with a bowl of the prepared spicy dipping sauce.