Prep 2 hrs
Cook 0 mins
I found this recipe on another web site and thought it was good enough to share, especially since there are very few abalone recipes listed on zaar. This might be because abalone is not something you can just run down to the store and buy. You must be able to dive or know someone that does, and loves you enough to share. This might be especially hard for the people that do not live near the coast. This breading would be great for chicken or other types of seafood/fish too. I hope you enjoy.
- Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
- Smash crackers into a powder and place into shallow bowl.
- Place flour in seperate shallow bowl.
- Blend eggs and sherry in put into a 3rd shallow bowl.
- Slice abalone into thin 1/4 inch steaks.
- Place sliced abalone steaks on hard surface covered with Saran Wrap.
- Tenderize both sides of steaks by pounding with meat hammer.
- Coat both sides of one abalone steak with flour.
- Dip the floured abalone steak in egg mixture.
- Coat the egg dipped abalone steak with cracker crumbs.
- Place double coated steak onto cookie sheet lined with wax paper.
- Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
- Heat olive oil in pan on medium high heat until hot.
- Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
- Turn abalone steaks gently.
- Cook for another 30 45 seconds.
- Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
- Serve hot and enjoy.
Oh My! That was freaking delicious! I followed the recipe but cooked the abalone maybe 15 sec. longer and used canola instead of olive oil. Thank you, yum. Now I have lunch for tomorrow.