Traditional Abalone

Rating: 4.33 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

By ABALONEDIVER

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

  • 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.

  • 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; protein 19.1g; carbohydrates 44.4g; fat 63.2g; cholesterol 135.8mg; sodium 1438.4mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

breedlovebrewer
Rating: 5 stars
08/07/2007
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. Read More
Helpful
(24)

Most helpful critical review

Junren Lin
Rating: 1 stars
05/30/2020
I will not make it again it failed Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
breedlovebrewer
Rating: 5 stars
08/07/2007
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. Read More
Helpful
(24)
Kelly
Rating: 4 stars
06/15/2009
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. Read More
Helpful
(18)
BRIDESTEIN
Rating: 4 stars
08/02/2004
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. Read More
Helpful
(14)
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Crankbait44
Rating: 5 stars
01/31/2013
I grew up here in San Diego in Little Italy. I dove for Abalone alot when I was younger when you could still harvest it here in southern California. All the old Italians slice it 1/4 inch thick beat it to with a tenderizing hammer untill it almost falls apart. Coat with breadcrumbs and fry it in hot oil for 30 seconds on each side .I put no seasoning on it. I find you an hide the taste of Abalone if you season to much Read More
Helpful
(7)
greenbeangirly
Rating: 5 stars
10/29/2009
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 Read More
Helpful
(4)
Les Venti
Rating: 5 stars
11/01/2018
No changes will make it again. I might use a little less coarse bread crumbs. That might enhance the Abalone even more Read More
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Zalia
Rating: 5 stars
03/14/2017
My first time cooking abalone and they turned out really nice. Kids ate it too. Didn't make the sauce. Read More
Junren Lin
Rating: 1 stars
05/30/2020
I will not make it again it failed Read More
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