Pan-fried Abalone steaks are popular on the Pacific coast of the USA. In 1919 ‘Pop’ Ernest Doelter opened the first restaurant on Fisherman’s Wharf in Monterey Bay, California. He specialised in Abalone steaks and chowder served in Abalone shells, and this recipe is inspired by his way of preparing the steaks. Pop felt that the secret was in pounding them enough to tenderise them, but not so much that they turned to mush.
INGREDIENTS:
1 Abalone, shucked and trimmed
1 egg, lightly beaten
1 tablespoon fino Sherry
½ cup plain flour
Salt flakes and cayenne powder, to taste
50g butter
1 lemon
METHOD:
Slice Abalone horizontally into 4 steaks. Place between 2 freezer bags (or sheets of ‘go between’) and pound both sides gently with a meat mallet for a minute or two.
Beat sherry into egg. Season flour with salt and cayenne. Dip abalone slices into egg then into flour, shaking off excess.
Heat butter in a frying pan and, when sizzling, add Abalone and fry for about 1 minute each side, until golden.
Serve with a squeeze of lemon juice.
NOTES:
ALTERNATIVE SPECIES:
Bailer Shell, cooked large Octopus tentacles sliced into discs.