Reviewed: May 24, 2011

Trying frying only 30sec on each side in hot oil . Abalone will kept alot more flavor.

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Reviewer:

Crankbait44

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Oct. 28, 2009

try rolling up a slice of pepper jack cheese in the uncooked breaded steak then toothpick closed and fry you will need the oil to be deeper

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Reviewer:

greenbeangirly

Reviewed: Jun. 12, 2009

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.

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Reviewer:

Kelly

Reviewed: Aug. 7, 2007

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.

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Reviewer:

breedlovebrewer

Cooking Level: Expert

Home Town: Anderson, California, USA

Living In: Yuba City, California, USA

Reviewed: Aug. 2, 2004

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.

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