Pan-Fried Abalone from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Pan-Fried Abalone from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 1 cup (100 g) panko (Japanese bread crumbs); Lemon wedges, for serving; 1 wild abalone or 8 ounces (225 g) farmed abalones, shucked, cleaned, and thinly sliced; 1 tablespoon olive oil; ½ teaspoon fine sea salt; ½ teaspoon smoked paprika; ⅛ teaspoon freshly ground pepper; 2 tablespoons unsalted butter

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I think a simple pan-fried abalone is the best way to appreciate it. It takes some time to tenderize all the slices, but it’s an important step—without it, the abalone will be tough and chewy. If...

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Ingredients

1 cup (100 g) panko (Japanese bread crumbs)
Lemon wedges, for serving
1 wild abalone or 8 ounces (225 g) farmed abalones, shucked, cleaned, and thinly sliced
1 tablespoon olive oil
½ teaspoon fine sea salt
½ teaspoon smoked paprika
⅛ teaspoon freshly ground pepper
2 tablespoons unsalted butter