This is a basic pan-fried abalone recipe given to me by chef Raul Salinas, who happens to be my abalone supplier. The key here is the unusual breading: It uses both panko breadcrumbs (these Japanese breadcrumbs are available in many stores) as well as a little Mexican cornmeal, or masa. The result is a substantial yet flavorful coating on some of the must succulent seafood there is. If you find yourself with lots of abalone, you can freeze pre-breaded slices and use them later. You can use this breading with any seafood, by the way -- try it with halibut, red drum or walleye.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients:
- 1 whole abalone, cleaned and sliced thin
- 1/3 cup pastry flour (you could substitute all-purpose flour)
- 2/3 cup whole wheat flour
- 2 cups panko breadcrumbs
- 2/3 cup Mexican masa cornmeal
- 3 1/2 t. kosher salt
- 1 1/2 t. white pepper
- Oil for frying
- 2 lightly beaten eggs
Preparation:
Combine all the breading ingredients in a bowl.
Dip each abalone slice into a slightly beaten egg, then into the breading. Make sure the abalone is evenly coated.
Fry over medium-high heat in canola or other neutral vegetable oil until golden brown on both sides, about 2 minutes per side. Serve at once.
These need no accompaniment, but you could serve the abalone with a salsa, guacamole, tartar sauce, cocktail sauce or really anything you'd like. It also makes a fantastic -- if decadent -- sandwich filling.