About this recipe:A wonderful way of serving abalone. It is breaded, pan-fried and served with a homemade seafood sauce. Enjoy as a starter or main course.
225g abalone without shell
175g seasoned dry breadcrumbs
2 eggs, beaten
2 tablespoons milk
250ml olive oil, for frying
1 tablespoon horseradish
1 teaspoon lime juice
1 tablespoon chopped fresh parsley, for garnish
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Method Prep:30min › Cook:10min › Ready in:40min
Slice the abalone into 5mm 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 chopping board and pound with a meat mallet until pliable.
In a small bowl, stir together the ketchup, horseradish and lime juice to make a seafood sauce. Refrigerate until ready to use.
Heat olive oil in a large heavy frying pan over medium heat for about 5 minutes. Beat eggs and milk together in a shallow dish.
Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to kitchen towels to drain. Place on a plate and garnish with lime slices and parsley. Serve with the seafood sauce for dipping.
Place breadcrumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
Abalone can be purchased in speciality fishmongers.