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6 abalone fillets, pounded and tenderized
½ cup buttermilk
1½ cups flour blended with 1 cup cornmeal or polenta
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
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.