fishkisser
05-08-2008, 07:28 AM
Take your prepared abalone. If done the way I suggested in IFish community Thread you can slice them fairly thick.
http://www.ifish.net/board/showthread.php?t=197452 see # 11
1 abalone (sliced 1/4 to 1/2 inch thick)
1 stick of butter (1/4 lb.)
2 cups flour
onion powder
garlic powder
salt and pepper
sliced french bread
Heat a heavy cast iron pan with about 4 Tbsp. butter. Combine flour garlic powder and onion powder in a large zip-lock. Dredge abalone slices in flour mixture, shaking to coat completely. Saute on medium heat for about 10 minutes turning once, until golden brown on both sides. Keep adding butter as it is absorbed.
When abalone is all cooked pan fry bread in the last of the butter and serve with the abalone.
If you used my method of tenderizing this should produce abalone you can cut with a fork. I serve with with plain rice and a salad.
:food::passout:
http://www.ifish.net/board/showthread.php?t=197452 see # 11
1 abalone (sliced 1/4 to 1/2 inch thick)
1 stick of butter (1/4 lb.)
2 cups flour
onion powder
garlic powder
salt and pepper
sliced french bread
Heat a heavy cast iron pan with about 4 Tbsp. butter. Combine flour garlic powder and onion powder in a large zip-lock. Dredge abalone slices in flour mixture, shaking to coat completely. Saute on medium heat for about 10 minutes turning once, until golden brown on both sides. Keep adding butter as it is absorbed.
When abalone is all cooked pan fry bread in the last of the butter and serve with the abalone.
If you used my method of tenderizing this should produce abalone you can cut with a fork. I serve with with plain rice and a salad.
:food::passout: