📝 About This Recipe
Often referred to as the 'truffle of the sea,' this fried abalone dish transforms a prized delicacy into the ultimate crispy indulgence. By tenderizing the steaks and coating them in a light, airy panko crust, we balance the abalone's natural oceanic sweetness with a satisfying, golden crunch. This recipe is a coastal classic, celebrating the buttery texture and sophisticated flavor profile that makes abalone a legendary seafood treasure.
🥗 Ingredients
Main Ingredients
- 4 large Fresh Abalone (shucked, cleaned, and trimmed)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese style for extra crunch)
- 1/2 cup Clarified butter or Grapeseed oil (for pan-frying)
Seasoning
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/4 teaspoon Smoked paprika (adds a subtle depth)
- 1 teaspoon Dried parsley (mixed into breadcrumbs)
Zesty Caper Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Capers (drained and finely chopped)
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh chives (minced)
👨🍳 Instructions
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1
Prepare the abalone by slicing the cleaned meat into 1/4-inch thick steaks across the grain.
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2
Place the steaks between two sheets of plastic wrap. Using a meat mallet, gently pound the steaks until they are thin and pliable, being careful not to tear the delicate flesh.
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3
In a small bowl, whisk together the mayonnaise, chopped capers, Dijon mustard, lemon juice, and chives to create the remoulade. Set aside in the refrigerator to let flavors meld.
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4
Set up a breading station with three shallow bowls: one with flour seasoned with salt, pepper, and paprika; one with the beaten eggs; and one with the panko and dried parsley.
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5
Dredge each abalone steak lightly in the seasoned flour, shaking off any excess.
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6
Dip the floured steak into the egg wash, ensuring it is fully coated.
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7
Press the steak into the panko breadcrumbs, firming them onto the meat to ensure an even, thick coating.
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8
Heat the clarified butter or oil in a large heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F / 175°C).
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9
Carefully place 2-3 steaks in the pan at a time to avoid overcrowding, which can lower the oil temperature and lead to greasiness.
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10
Fry for approximately 60-90 seconds per side until the crust is a deep golden brown and the abalone is just cooked through.
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11
Transfer the fried abalone to a wire rack set over a baking sheet to drain; this keeps the bottom from getting soggy.
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12
Immediately sprinkle with a tiny pinch of extra salt while still hot.
💡 Chef's Tips
The secret to tender abalone is the pounding; if you skip this, the meat will be rubbery. Use clarified butter for frying to get a rich, nutty flavor without the milk solids burning at high heat. Don't overcook—abalone only needs about 2-3 minutes total; any longer and it loses its delicate moisture. If using frozen abalone, ensure it is completely thawed and patted extremely dry before breading. For an extra-crispy crust, let the breaded steaks sit in the fridge for 10 minutes before frying to help the coating adhere.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Sauvignon Blanc or a dry Riesling. Pair with a light arugula salad tossed in a lemon-olive oil vinaigrette to cut through the richness. Add a side of buttery garlic mashed potatoes or steamed asparagus for a full meal. Provide extra lemon wedges on the side for a bright, acidic finish. Serve as an appetizer on small toasted brioche rounds for a gourmet party snack.