Traditional Abalone


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

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
4 servings


  • ½ pound abalone without shell

  • 1 ½ cups seasoned dry bread crumbs

  • 2 eggs, beaten

  • 2 tablespoons milk

  • 1 cup olive oil for frying

  • ½ cup ketchup

  • 1 tablespoon prepared horseradish

  • 1 teaspoon lime juice

  • chopped fresh parsley for garnish


  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.

Nutrition Facts (per serving)

814 Calories
63g Fat
44g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 814
% Daily Value *
Total Fat 63g 81%
Saturated Fat 10g 49%
Cholesterol 136mg 45%
Sodium 1438mg 63%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 9%
Total Sugars 10g
Protein 19g
Vitamin C 9mg 46%
Calcium 130mg 10%
Iron 5mg 27%
Potassium 405mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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