Fresh abalone is such a treat, great on their own with lemon! Simply pan-frying it is the best way to enjoy its unique, crave-inducing flavor.
- Serves: 4 persons
- 1wild abalone or 2 farmed abalones
- 1cup flour
- ½teaspoon fine sea salt
- ⅛teaspoon freshly ground black pepper (optional)
- 2tablespoons butter
Step 1Gather the ingredients.
Step 2Use a wooden spoon or spatula to wrest the abalone from its shell, cut off and discard the dark sac of viscera, cut off and discard the rubbery lip around the edge of the abalone, scrub the rest of the abalone clean or cut off the icky black stuff around the edges.
Step 3Thinly slice the cleaned abalone. Pound the slices tender: use a meat tenderizer or, even better, the back of a large metal spoon to gently tap each slice until the texture goes from stiff to limp.
Step 4In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the abalone slices in a single layer on a baking sheet, cutting board, or platter. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat.
Step 5In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes. Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Repeat with any remaining slices.
Step 6Serve hot and enjoy.