Traditional Abalone

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound abalone without shell
• 1 1/2 cups seasoned dry bread crumbs
• 2 eggs, beaten
• 2 tablespoons milk
• 1 cup olive oil for frying
• 1/2 cup ketchup
• 1 tablespoon prepared horseradish
• 1 teaspoon lime juice
• chopped fresh parsley for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Slice the abalone thinly across the grain, then pound the slices between sheets of plastic wrap with a meat mallet to about 1/4 inch (6 mm) thick. Pat dry with paper towels.

2. Whisk the beaten eggs with the milk in a shallow dish. Spread the seasoned dry bread crumbs on a plate.

3. Stir the ketchup, prepared horseradish and lime juice together in a small bowl to make a dipping sauce. Refrigerate until serving.

4. Dip each abalone slice into the egg mixture, then coat both sides in bread crumbs, pressing gently so they stick. Set the coated slices on a plate.

5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C).

6. Fry the abalone slices 1 to 2 minutes per side until golden and the flesh is opaque and flakes, reaching 145°F (63°C) in the thickest part.

7. Drain the fried abalone briefly on paper towels.

8. Sprinkle with chopped fresh parsley and serve hot with the horseradish dipping sauce.