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  Added: Apr 11, 2006  •  Visited (1110)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Abalone Steaks
What You Need:
  • 12 tablespoons unsalted butter (1½ quarter-pound sticks), cut into ½-inch bits
  • ½ cup flour
  • 1 cup soft crumbs made from day old homemade-type white bread, pulverized in a blender
  • 2 eggs, lightly beaten
  • 4 four-ounce abalone steaks, thoroughly defrosted if frozen
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 lemon, quartered

  • How To Cook:
    1. Clarify the butter in the following manner: Place the butter bits in a small heavy skillet and, stirring constantly, melt them over low heat. Do not let the butter brown.

    2. Remove the skillet from the heat, then skim off the surface foam and discard it. Let the butter rest for a minute or so. Tipping the pan slightly, spoon the clear butter into a bowl and set it aside. Discard the milky solids at the bottom of the skillet.

    3. Spread the flour on one piece of wax paper and the bread crumbs on another. Break the eggs into a shallow bowl and, with a wire whisk or a table fork, beat them only long enough to combine them.

    4. Using the smooth side of a kitchen mallet or the flat side of a heavy cleaver, pound the abalone steaks to a uniform thickness of about 1/3 inch. Pat the steaks completely dry with paper towels and season them on both sides with salt and pepper.

    5. Dip one steak at a time into the flour to coat it evenly, immerse it in the lightly beaten eggs, and turn it over and back in the bread crumbs.

    6. As they are coated, arrange the abalone steaks in one layer on wax paper. (At this stage, the steaks may be draped with wax paper and refrigerated for up to 1 hour if you like.)

    7. Just before serving, heat 4 tablespoons of the clarified butter in a heavy 10- to 12-inch skillet over high heat. When the butter is very hot, add two of the steaks.

    8. Turning them with tongs, fry the steaks for 2 or 3 minutes on each side, or until the crust is golden brown. Transfer the fried abalone to a heated platter, add the remaining clarified butter to the skillet, and fry the other two steaks in the same fashion.

    9. Garnish the platter with the lemon quarters and serve the abalone steaks at once.
     
    Serving Size: 2 or 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Shellfish » Abalone
    Dish » Appetizers

     





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