This twist on a southern classic will have you wanting to get your hands on more abalone!

Serves 4

Ingredients

  • 1 lb of abalone fillets, pounded and tenderized
  • ½ cup buttermilk 
  • 1½ cups flour blended with 1 cup cornmeal or polenta 
  • Cooking oil
  • Prepared coleslaw
  • 2 6-inch baguettes for Po’Boys or 6 rolls for sliders

Remoulade Sauce (makes 1½ cups):

  • ¼ celery root (celeriac), peeled and coarsely grated (about ⅓ cup)
  • 2 scallions, thinly sliced
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Tabasco or other hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon celery seeds
  • ½ teaspoon paprika
  • 1 cup mayonnaise
  • ¼ cup chopped fresh flat-leaf parsley

Directions

  1. Make the remoulade first.
  2. Dip abalone fillets in buttermilk and then roll in the cornmeal/flour mixture. Fry on medium-high heat until golden, about 30 seconds on each side. Don’t overcook or the abalone will be tough.
  3. Spread remoulade on bread, add abalone, top with coleslaw, and serve immediately.