South African Abalone Export Council

Pan Fried Abalone


  • +- 200g fresh abalone
  • 1.5 cups seasoned dry bread crumbs
  • 2 eggs, beaten
  • 2 Tbsp milk
  • 1 cup olive oil
  • 1/2 cup tomato sauce
  • 1 Tbsp prepared horseradish (grated horseradish roots soaked in vinegar)/wasabi
  • 1 tsp lime juice
  • chopped fresh parsley for garnish


Serves 1.

  1. Slice the abalone into 5mm thick steaks; make sure to trim off any meat that is not white
  2. Place the steak on a cutting board and pound with a meat tenderizer until ready to use
  3. In a small bowl stir the ketchup, horseradish(alternatively use wasabi) and lime to make a  cocktail sauce
  4. Refrigerate until ready to use
  5. Heat the olive oil in a larger heavy skillet over a medium heat for about 5minutes
  6. Whisk the eggs and milk together in a shallow dish, place bread crumbs in a large re-seable plastic bag 
  7. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat
  8. Fry coated abalone for 3 to 5minutes on each side until golden brown, then remove and place on paper towels to drain
  9. Place on a platter, and garnish with lime slices and parsley
  10. Serve with the cocktail sauce for dipping
  11. Adjust seasoning if necessary