1 lb shellfish, thawed, cleaned & cut into 1" pieces (i.e. shrimp, conch, lobster, crabmeat)

1 small green or red pepper

1 Tbsp dried parsley (optional)

1/2 medium onion

2 large eggs

1/4 c milk

1 1/2 c Bisquik or Jiffy Mix

2 tsp baking powder

1/8 tsp cayenne powder

1/8 tsp black pepper

1/8 tsp seasoned salt

1 tsp Tabasco or other hot pepper sauce

oil for frying

Using a food processor fitted with the metal blade, or a blender, process the shellfish until very finely chopped - do NOT puree. Set aside.

Using the same process chop the peppers & onion. Drain the vegetables well & press dry between paper towels. Set aside.

Whisk eggs & milk together until well blended.

Mix the Bisquick & baking powder & ADD TO the milk & eggs. Whisk until thoroughly mixed.

Add the black pepper, cayenne, seasoned salt & hot sauce.

Let mixture sit for 30 minutes to thicken.

Stir the shellfish & vegetables into the batter.

In a deep fryer or heavy saucepan, heat at least 3" of oil to 350º.

Do NOT let oil get any hotter. You want to cook the fritters long enough to ensure the shellfish is cooked tender without the outside getting too brown.

Carefully drop the fritter batter by tablespoon into the oil. Cook about 6 minutes, turning the fritters, until cooked through & golden brown. Do NOT crowd.

Drain on paper towels & keep warm until all fritters are cooked. You may put the cooked fritters on a baking sheet covered lossely with foil. Keep warm in a 300º oven.

YIELD: 4 servings

SERVING SUGGESTION: Serve with lemon wedges, cocktail and/or tartar sauce.