Conch Fritters
Once upon a time
I arrived on this isle.
I knew it was different here.
Should I try a new style?
How should I dress?
Where should I eat?
Who will I hang with?
Tennies or sandals on my feet?
I took care of the clothes
shorts and tees are the deal,
so the next big decision
is a good spot for a meal.
I could wax conservative
and do the beef or the pasta,
or go for Bahamian.
Sit outdoors with a Rasta.
Well they say “when in Rome…”
This is my new home.
So the fish I shall I try.
Do I blacken or fry?
It’s so fresh that darn grouper,
the dolphin and snapper.
Yellowtail might do.
Just released from its trapper.
Hey wait just a moment
my home is Key West.
I should select
what they’re known for the best.
It’s the symbol this town
itself has selected
to put on its flag
that’s how we’re reflected.
It’s the Conch that was chosen
to represent this small Key.
So many ways it is cooked.
Should I try it or flee?
Its chewey consistency
makes it perfect for chowder,
but it’s still pretty warm out
so I’ll take a powder.
What’s this on the menu
I am no kidder.
They’ve made that old conch
into a fritter?
I love them when plain,
when sauced and when spicy.
Those little balls when fried up
Will lure you in and entice yee.
So don’t be shy
be adventurous big guy.
Try those old fritters.
You’ll love ‘em; no lie!
Doug Heyman
Key West
January, 2005
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