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Traditional Abalone

SUBMITTED BY: ABALONEDIVER PHOTO BY: Glenn S

"A delicious breaded and pan fried abalone with home made cocktail sauce."
PREP TIME  30 Min
COOK TIME  10 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2004 by BRIDESTEIN
This was pretty good - the cocktail sauce, too. I did add some salt and pepper to the bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by breedlovebrewer
This is how we prepare our abalone, and it always comes out great. If we don't have bread... MORE


 
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Nutritional Information
Traditional Abalone

Servings Per Recipe: 4

Amount Per Serving

Calories: 810

  • Total Fat: 62g
  • Cholesterol: 149mg
  • Sodium: 1858mg
  • Total Carbs: 46g
  •     Dietary Fiber: 2.4g
  • Protein: 19g

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