Please wait (up to a minute) while we process your order.

Thank you.

Real Good Fish | Recipe | | Abalone Po'Boy | Bringing you the freshest sustainably caught LOCAL seafood!
Real Good Fish
Real Good Fish
Abalone Po'Boy
Ingredients

6 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, recipe below (or use an aioli or mayonnaise) 

Remoulade Sauce (makes 1½ cups):

¼ celery root (celeriac), peeled and coarsely grated (about â…“ 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

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.

Want to make recipes like this with fresh, local seafood each week?
Sign Up