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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A savory California coastal dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 lbs abalone, sliced |
2 eggs, beaten |
cracker crumbs or breadcrumbs |
olive oil, hot |
1 cup water, hot |
1 small onion, peeled and minced |
1 garlic clove, peeled and crushed |
1 teaspoon prepared mustard |
1/2 cup tomato juice |
1 lemon, juice of |
1 tablespoon parsley, minced |
salt and pepper, to taste |
Directions:
1. Preheat oven to 300F and lightly spritz a casserole dish with cooking spray.
2. Trim off any dark parts of fish and cut into slices.
3. Place on a board and tenderize with a mallet until it becomes soft but not mushy.
4. Dip into eggs, then in cracker crumbs and fry quickly in olive oil until golden.
5. Place to prepared casserole dish.
6. Place remaining ingredients into the frying pan and cook for five minutes, stirring constantly.
7. Pour over fish, cover and bake for an hour.
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