This twist on a southern classic will have you wanting to get your hands on more abalone!
- 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
- Make the remoulade first.
- 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.
- Spread remoulade on bread, add abalone, top with coleslaw, and serve immediately.