Despite the fact that conch fritters are a South Florida specialty, diners need to bring their own microscopes to find the conch in fritters served at most seafood eateries. Not at this friendly fish market, which is also an informal restaurant (five Formica tables) and prepared-foods take-out joint. Jim Hanson, a Miami native, makes fritters that are positively packed with super-size chunks of perfectly tenderized conch, as well as onion and both sweet and hot green peppers. The unusually puffy enclosing batter, similar in texture to a light Spanish churro or Seminole fry bread rather than a rough cornmeal hush puppy, is so succulently seasoned you could easily forget to use the accompanying dipping sauce. Don't. The hot-and-sassy concoction, reminiscent of a remoulade, puts the tart back in tartar sauce. With an order of six plump fritters you need only an accompaniment of crisp fresh coleslaw to complete a meal.