Pan-Fried Abalone

Abalone is one of those ridiculously simple things to cook:  bread it, fry it, eat it.  But it seemed worthwhile  to write a recipe down.  After all, I haven’t cooked it in 15 years, so my skills can get rusty.

Pan fried abalone


  • Abalone
  • Milk
  • Flour
  • Egg
  • Panko Breadcrumbs
  • Olive oil


  • Slice the abalone into steaks approximately 1/4" thick. Soak slices in milk while you wait.
  • Beat the snot out of the abalone. I like to use the flat of the abalone iron so it gives a nice smacking sound. Eventually the meat relaxes. If you beat it more, it will fall apart.
  • Pat the slices dry, dust with flour, dredge with egg, and pat with breadcrumbs.
  • Fry in olive oil briefly. Don't overcook.

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