Set a large 6-8 quart saucepot over medium heat. Attach a cooking thermometer to the side and add the oil to the pot. Bring the temperature to 360 degree F.
Meanwhile, set out a food processor. Cut the conch meat into large chunks. Pulse to chop into small pieces. Then add the bell pepper, onion, celery, and habanero. Pulse to chop into fine pieces.
Set out a mixing bowl. Add the conch mixture to the bowl. Then stir in the flour, baking powder, thyme, salt, pepper, and paprika. Mix well. Finally, mix in the beer to create a dense batter.
Once the oil is hot, use a 1 ½ tablespoon scoop to portion the batter into balls. Gently drop the balls into the hot oil. Scoop and fry 8-10 fritters at a time, for approximately 4-5 minutes.
Set out a paper towel lined plate to drain the dried conch fritters. Once the first batch is ready, use a skimmer to move them to the plate. Cut one open to make sure it is cooked through, but still moist. Repeat with the remaining batter in 4-5 batches. (The fritters should be dark brown, but not burnt.)
The fritters should be a deep golden-brown, but not burnt looking. They should be very moist inside, but crispy on the outside. If needed, adjust the temperature on the second batch.Storage Tips: They are definitely best when enjoyed right away freshly deep fried. But you can store them in an airtight container and keep them in the fridge for a day or so. Reheat them in the oven, deep fryer or air fryer for a few minutes until warm and crispy again.