In a large bowl, combine the chopped conch, onion, bell pepper, garlic, flour, baking powder, paprika, salt, and pepper.
In a separate bowl, whisk together the milk and beaten egg.
Gradually add the milk and egg mixture to the conch mixture, stirring until a thick batter forms.
Heat oil in a deep fryer or large skillet to 350°F (180°C).
Using a spoon, carefully drop spoonfuls of the batter into the hot oil. Fry in batches for about 3-4 minutes until golden brown and crispy.
Remove the fritters with a slotted spoon and drain on paper towels.
Serve the conch fritters hot with a dipping sauce of your choice, such as tartar sauce or a spicy aioli.
Enjoy!
