Fried abs a la Cabeza de Martillo

Fried abs a la Cabeza de Martillo

1 lb pounded abalone cut length wise to resemble a bacon slice.
1-1/2 cups Progresso Italian bread crumbs.
Martillo Mix or Escense
1-egg
½ cup milk
1 lime
1-2 cups vegetable / Canola oil
Kosher salt as required

Martillo Mix

3 parts Lowry’s seasoning
2 parts Garlic powder
2 parts Onion powder
½ part Paprika
½ part Cayenne powder
½ part Kosher salt

Martillo Sauce

3/4 cup ketchup
3 dashes tobasco sauce
2 dashes Worcestershire
1 tbsp dijon mustard
1 clove of pressed garlic
11/2 tbsp of fresh lime juice
1 tspn Martillo Mix

Combine ingredients and chill in refrigerator cover for at least one hour.


Preparing the abalone.

Sprinkle Martillo mix over abalone making sure to lightly dust both sides. Place in refrigerator covered for about 20 minutes.

In a bowl add the egg and milk and beat until properly mixed together. Add 1 teaspoon of Martillo mix and stir. This will be referred to as your egg wash.

In a separate bowl pour in the Italian bread crumbs and season with 1 teaspoon of Martillo mix.

Remove chilled ab slices from refrigerator and follow the steps one piece at a time.

Step 1. Place a slice in the egg wash and make sure that it is evenly coated.

Step 2. Shake off excess wash and then transfer to the bread crumbs and make sure both side are evenly coated.

Step 3. Place the breaded ab slice on a cookie sheet.

Important step: When all pieces are breaded and laying flat on the cookie sheet place them in the refrigerator for at least one hour. This will allow the breadcrumbs to adhere to the abs during cooking. This also works well when breading fish too. You can do this hours in advance as well.

Fry them up in very hot vegetable or canola oil for a few minutes on each side. Transfer them onto paper towels to remove any excess oil.

Serve hot with lime wedges, Martillo sauce and a bucket of ice cold beers.

Come and get it!

Antonio
Cabeza de Martillo

awesome!

Damn! I wish I had the presence of mind to take a pic of our ab feast tonight.
That looks delicious Antonio.
I have to say that no one I know can prepare abs as well as Becky. Pounded to perfection every time...............if ya know what I mean. 

Too much info Tote