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.