Name: Pan-Fried Abalone
Yield: Serves 4
Cuisine: American
Ingredients: ⅛ teaspoon freshly ground pepper; Lemon wedges, for serving; 2 tablespoons unsalted butter; 1 wild abalone or 8 ounces (225 g) farmed abalones, shucked, cleaned, and thinly sliced; ½ teaspoon smoked paprika; 1 cup (100 g) panko (Japanese bread crumbs); ½ teaspoon fine sea salt; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

I think a simple pan-fried abalone is the best way to appreciate it. It takes some time to tenderize all the slices, but it’s an important step—without it, the abalone will be tough and chewy. If you like, garnish the abalone with chopped fresh chives and a sprinkle of flaky sea salt, and serve with aioli.

Ingredients

1 wild abalone or 8 ounces (225 g) farmed abalones, shucked, cleaned, and thinly sliced
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Method

Using a meat tenderizer or the back of a large metal spoon, gently tap the abalone slices until the texture softens, becoming limp. (Make sure not to pound the abalone as it is not as effective at tenderizing as gentle tapping.)

In a wide, shallow bowl, whisk together the panko, smoked paprika, salt, and pepper. Dredge the abalone slices in the mixture to coat evenly, shaking off any ex

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