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- Seafood
A wonderful way of serving abalone. Enjoy as a starter or main course.
8 people made this
IngredientsServes: 4
- 225g abalone without shell
- 175g seasoned dry breadcrumbs
- 2 eggs, beaten
- 2 tablespoons milk
- 250ml olive oil, for frying
- 125g ketchup
- 1 tablespoon horseradish
- 1 teaspoon lime juice
- 1 tablespoon chopped fresh parsley, for garnish
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Slice the abalone into 5mm 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 chopping board and pound with a meat mallet until pliable.
- In a small bowl, stir together the ketchup, horseradish and lime juice to make a seafood sauce. Refrigerate until ready to use.
- Heat olive oil in a large heavy frying pan over medium heat for about 5 minutes. Beat eggs and milk together in a shallow dish.
- Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to kitchen towels to drain. Place on a plate and garnish with lime slices and parsley. Serve with the seafood sauce for dipping.
- Place breadcrumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
Ingredients
Abalone can be purchased in speciality fishmongers.
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Reviews & ratingsAverage global rating:(8)
Reviews in English (7)
by breedlovebrewer
This is how we prepare our abalone, and it always comes out great. If we don't have bread crumbs (or want a different texture) we use Krusteaz Bake & Fry Coating Mix. We pound our 1/2 inch to 1/4 inch slices with the flat side of the mallet first to even it out, then with the tenderizing side. Don't pound it into paste, but pound it enough to knock all the toughness out of it. When it looks it's just about ready to fall apart, it is perfect. I can't stand it when it is tough, and I think this is why people don't like it.-07 Aug 2007
by Kelly
Pretty delicious, as abalone always is, if cooked right. Try cutting the ab very thin, and add dill and shredded parmesan cheese to the bread crumb mix-Keeblers crackers are a nice touch too. Don't cook it any longer than 10 seconds a side, or it'll be chewy.-12 Jun 2009
by BRIDESTEIN
This was pretty good - the cocktail sauce, too. I did add some salt and pepper to the bread crumbs. This recipe does not say which way to slice the abalone and that makes a big difference. Strangely enough, I get the best results by slicing with the grain instead of across it - go figure.-02 Aug 2004
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