Sautéed Abalone

Ingredients

• 1 pound abalone
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  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg, slightly beaten
  • 1 tablespoon water or milk

  Sub-recipe steps

  1. Pat the food dry. Whisk together in a shallow bowl: 1 cup all-purpose flour; 1 ¼ cups water
  2. Mix in a second shallow bowl: 1 ½ cups Seasoned Crumbs
  3. Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
  4. Pat the food dry. Have ready a shallow bowl of: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper
  5. Combine in a second shallow bowl: 1 large egg, slightly beaten; 1 tablespoon water or milk
  6. Stir together. Place in a third bowl: 1 ½ cups Seasoned Crumbs or other crumbs
  7. Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
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  • 1 pound butter

  Sub-recipe steps

  1. Melt in a saucepan over low heat: 1 pound butter
  2. Once melted, do not stir. Skim off any foam that comes to the surface.
  3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
  4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
  5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
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