Korean Geoduck Fritters
One of my favorite places on this planet is Anegada Island in the British Virgin Islands.
When I used to live in NYC, some friends and I would embark on week-long sailing trips in the BVI's and my favorite spot would always be Cow Wreck Beach on Anegda. Aside from being one of the most remote islands with pristine white sand and turquoise beaches, they have a great bar with the best conch fritters in all of the BVI's!
These Korean geoduck fritters are a homage to those conch fritters at Cow Wreck. Thank you to Taylor Shellfish for collaborating with us and providing these gorgeous bivalves. The lime marinade really freshens up the flavor. Hope you enjoy!
1/2 cup lime juice
1 cup bread crumbs (I prefer panko breadcrumbs)
1/2 cup flour
1 tsp of garlic powder
1 tsp of onion powder
1 tsp gochugaru
Pinch of salt & pepper
1 lemon, sliced
1/4 cup vegetable oil
Slice the geoduck body meat into ¼ inch strips
Marinate the geoduck meat in lime juice for about 10 minutes.
Assemble the rest of the ingredients - one plate with the flour, another bowl with the egg beaten, and then a third bowl with the breadcrumbs with the onion powder, garlic powder, and gochugaru.
Take the sliced geoduck and bread it by first dredging in through the flour, the egg, and then breadcrumbs.
Head up a large skill with 1/4 cup of vegetable oil. Heat on high until you see the first whisps of smoke and gently place the breaded strips in the oil.
Fry the geoduck for about 30 seconds, or until golden brown.
Let the geoduck rest on paper towels.
Serve hot with a squeeze of lemon. Also feel free to pair with a simple sriracha mayo sauce (equal parts sriracha and mayo) for a dipping sauce.