Traditional Abalone

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A delicious breaded and pan fried abalone with home made cocktail sauce.

Ingredients:

  • ½ pound abalone without shell
  • 1 ½ cups seasoned dry bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons milk
  • 1 cup olive oil for frying
  • ½ cup ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lime juice
  • chopped fresh parsley for garnish

Directions:

Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.

In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.

Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.

Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.


Prep time: 30 mins / Cooking time: 10 mins / Total time: 40 mins

Serving: 4 / Yield: 4 servings

Calories: 813.5

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