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Traditional Abalone

  • 1/2 lb. Abalone
  • 1.5 cups seasoned dry bread crumbs
  • 2 eggs, beaten
  • 2 tbsp. milk
  • 1 cup olive oil for frying
  • 1/2 cup ketchup
  • 1 tbsp. horseradish
  • 1 tsp. lime juice
  • Chopped fresh parsley for garnish

  1. 1. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
  2. 2. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
  3. 3. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Makes 4 Servings.
(adapted from Diane Morgan at}