Potato Chip-Crusted Abalone #SundayFunday

 

Today the Sunday Funday group is celebrating chips since today is National Potato Chip Day. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group Rebekah of Making Miracles is hosting and she's asked us to share potato chip recipes, she wrote, "Let's share dishes that incorporate chips, or your favorite homemade chips (potato or otherwise)!"

Here's the line-up of how the #SundayFunday bloggers are using or making chips...

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

Potato Chip-Crusted Abalone

Several years ago, I covered a cooking class for Edible Monterey Bay that Chef Justin Cogley led at Aubergine called 'Monterey Bay Abalone.' Click to read my piece - Abalone: Local, Delectable, and Not As Daunting as I Previously Imagined. 

For Rebekah's event, I decided to do an adaptation of our Meunière-Style Monterey Bay Abalone, adding a breading of crushed potato chips and serving it with an Asian-style dipping sauce. What a hit! Everyone asked for seconds. Ummm...sorry, I only got 6 abalone. Next time I'll order an extra package.

Ingredients serves 4

• 6 to 8 small abalone (ours were vacuum-packed, pre-shucked and pre-tenderized)
• 1/2 cup all-purpose flour
• 3/4 cup crushed potato chips
• 1 egg, beaten
• 6 Tablespoons butter
• splash of olive oil

Gochujang Sauce

• 2 Tablespoons gochujang (Korean red chili pepper paste)
• 2 to 3 Tablespoons rice vinegar
• 1 Tablespoon maple syrup
• 2 teaspoon gluten-free soy sauce or tamari
• 1 clove garlic, peeled and diced
• 1 teaspoon sesame oil

Procedure

Gochujang Sauce

Whisk together the sauce ingredients in a small mixing bowl. Set aside.

Place the flour, beaten egg, and crushed chips in bowls. Coat each abalone in flour, shaking off excess. Dip in egg. Dredge in potato chips.

Melt butter in a splash of olive oil in a large, flat-bottom pan over medium-high heat. When the butter begins to foam, place the abalone in the pan.

Gently agitate the pan, allowing the butter to turn brown and give off a nutty aroma. After 2 minutes, turn the abalone and cook for another 2 minutes. Remove from heat. 

Serve immediately with the dipping sauce.

Next week we'll be cooking with chiles as Karen of Karen's Kitchen Stories leads the discussion. Stay tuned....