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
  1. In a shallow bowl, beat 1 egg and set aside.
  2. Pour panko breadcrumbs on a plate and set aside.
  3. Pound the abalone whole several times with a meat tenderizer, then slice into ¼ inch slices.
  4. Lightly pound the slices to tenderize.
  5. Add half of the canola oil to a medium skillet and heat on medium high.
  6. Add the sundried tomatoes and capers to the skillet.
  7. Coat each abalone slice in egg and dip each side in the breadcrumbs.
  8. Toss the breaded abalone onto the skillet a few at a time, giving each room to cook.
  9. Cook for 90 seconds per side.
  10. Use the remaining oil as needed.
  11. Squeeze lemon juice over the fried abalone just before serving.
  12. Serve hot.
Makes about 10 slices
Recipe by My San Francisco Kitchen at