Traditional Abalone

Traditional Abalone

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
ABALONEDIVER
Recipe by  ABALONEDIVER

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
  3. 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.
  4. 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.

Share It

Reviews (5)

Rate This Recipe
breedlovebrewer
19

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.

Kelly
14

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.

BRIDESTEIN
11

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.

More Reviews

Similar Recipes

Lori's Famous Crab Cakes
(195)

Lori's Famous Crab Cakes

Traditional Osso Buco
(111)

Traditional Osso Buco

Deep Fried Shrimp
(35)

Deep Fried Shrimp

Poor Man's Beer Batter Fish
(36)

Poor Man's Beer Batter Fish

Homemade Manti (Traditional Turkish Dumplings)
(23)

Homemade Manti (Traditional Turkish Dumplings)

Calamari Steaks Parmigiano
(7)

Calamari Steaks Parmigiano

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 814 cal
  • 41%
  • Fat
  • 63.2 g
  • 97%
  • Carbs
  • 44.4 g
  • 14%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Traditional Osso Buco

>

next recipe:

Skillet Sea Scallops