To prepare fresh conch, boil it in the evaporated milk and water for an hour and a half. Combine all sauce ingredients and set aside. In a bowl, mix flour, salt, pepper, lime juice, onions, scallions, thyme, and basil. Add conch to flour mixture and toss to coat. Add baking powder to mixture and stir to the consistency of pancake batter. If needed, add up to 1 cup water or broth from boiled conch. In a wok or shallow pan, heat oil to 180 F, or until a batter ball dropped in oil rises to the surface. Scoop tablespoon-size pieces of batter into oil. Fry until golden brown, about 1 minute. Flip fritter over to finish cooking, about another minute.