If there were an official Florida state fast food, it would have to be the conch fritter. Although Florida's queen conch population is so depleted that our conch meat comes from the Bahamas (and beyond), the fritters are everywhere. Too bad most are mediocre at best -- bland lumps of batter as devoid of conch as Florida's waters. But you will not find meager specimens at Captain Nate's, which was opened about a year ago by two former Key Largo fishermen. The fritters here ($7.99 for five) contain sizable chunks of conch (so much more satisfying than the mushy ground conch most traditional recipes use) plus diced red and green peppers for crunch and a jolt of cayenne to enliven the zeppole/frybreadlike batter. The accompanying dip, truly tart tartar sauce that is more like a New Orleans-style rémoulade, is a welcome addition, but is by no means a necessity.