Guests will go crazy for this recipe as an appetizer or entree, similar to deep fired calamari or rock shrimp, but with a much more elegant flavor. Local artichokes are a wise pairing. Using the lemon-mayo sauce for both will be a delight.Ingredients:
Fresh lemon juice, 2-3 lemons
Best Foods Mayonnaise
Tenderized abalone
Shallow bowlful of Italian breadcrumbs
Shallow bowlful of eggs beaten with 1 tsp. melted butter
Hot peanut oil, enough to make a shallow pool in your pan
Olive oil can be substituted for peanut oil, however, it tends to burn much easier than peanut oil.
Instructions:
Prepare and chill sauce:
Combine mayonnaise and lemon juice to your liking.
Season with salt and pepper as desired.
Set up your assembly line. If you are cooking in volume you may want more than one pan going at once.
Coat your abalone thoroughly with beaten egg then dredge well breadcrumbs, apply pressure to stick breadcrumbs on well. Flip, repeat.
Carefully add abalone to hot oil. Cook one side at a time. Be vigilant. When the breadcrumbs are done, so is the abalone. Look for a nice medium brown color, then flip. Typically about 15 to 30 seconds per side depending on the temperature of the oil.
Quickly remove abalone from hot oil and drain well on several layers of paper towels.
Serve as soon as possible, with chiiled mayo lemon sauce, steamed chilled artichokes and crusty bread.
For more information about our products, pricing and availability of different sized abalone please contact our sales department at sales@americanabalone.net
Abalone Recipes:
Contact American Abalone Farms
The farm is open every Saturday from 10 AM to 2 PM for direct sales to the public.
The farm is not open for tours.
Mailing address: P.O. Box 254, Davenport, CA 95017
Physical Address: 245 Davenport Landing Road, Davenport, CA 95017
Contents © American Abalone Farms