Fried Abalone with Sundried Tomatoes and Capers |
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
- 1 abalone, shelled and rinsed
- ½ cup canola oil, divided
- 1 oz capers
- ½ cup sundried tomatoes
- 1 egg
- 1 cup Panko breadcrumbs
- 2 tbsp lemon juice
- In a shallow bowl, beat 1 egg and set aside.
- Pour panko breadcrumbs on a plate and set aside.
- Pound the abalone whole several times with a meat tenderizer, then slice into ¼ inch slices.
- Lightly pound the slices to tenderize.
- Add half of the canola oil to a medium skillet and heat on medium high.
- Add the sundried tomatoes and capers to the skillet.
- Coat each abalone slice in egg and dip each side in the breadcrumbs.
- Toss the breaded abalone onto the skillet a few at a time, giving each room to cook.
- Cook for 90 seconds per side.
- Use the remaining oil as needed.
- Squeeze lemon juice over the fried abalone just before serving.
- Serve hot.
Makes about 10 slices
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/fried-abalone-with-sundried-tomatoes-and-capers/
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