Exuma conch sliders

Ingredients

• 4 pieces whole conch meat, grounded
• 1 cup (250 milliliters) reserved conch or seafood stock
• 3 tablespoons (45 milliliters) Raquel’s Seasoned Salt
• 4 cloves garlic, diced
• 1/2 cup (125 milliliters) onions, diced
• 1/4 cup (60 milliliters) diced red bell pepper
• 1 cup (250 milliliters) mayonnaise
• 2 teaspoons (10 milliliters) Dijon mustard
• 1/2 cup (125 milliliters) lime juice
• 4 cups (1 litre) plain bread crumbs
• 1 cup (250 milliliters) panko bread crumbs
• 2 eggs, slightly beaten
• 2 teaspoons (10 milliliters) fresh thyme leaves
• 1 Tbsp (15 mL) diced fresh Italian parsley
• 2 teaspoons (10 milliliters) Caribbean pepper sauce
• 1/2 teaspoons (2 milliliters) dried oregano
• 1/2 teaspoons (2 milliliters) paprika
• Salt and pepper to taste
• Canola oil
• 1 cup (250 milliliters) all-purpose flour