Pan Fried Abalone Recipes

TRADITIONAL ABALONE

Steps:

• 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.

PAN-FRIED ABALONE

Steps:

• Remove the meat from the shell. Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward. Slice abalone into strips about 1/4" thick. Lightly pound the meat a few times on both sides with a meat tenderizer. In a large shallow bowl, combine flour, salt, and pepper. Dip abalone slices in egg then dip into flour mixture In a large frying pan or sauté pan, melt butter and oil over medium-high heat. Add floured abalone slices in a single layer and cook until golden, 2 to 3 minutes. Turn slices over and cook until golden on other side, another 2 to 3 minutes. Repeat with any remaining slices. Serve hot.