• Salt and peppererry abalone (Andy and Ben Eat Australia)Source: Andy and Ben Eat Australia

Fresh abalone is such a treat and well worth hunting down. Ask your fishmonger to source this delicious mollusk for you and pre-clean it, if possible. This recipe by Ben Milbourne applies a minimal intervention rule to let its natural buttery and salty characteristics shine.






Skill level

Average: 3 (20 votes)


  • 250 g cleaned abalone
  • Vegetable oil, for deep-frying
  • 150 g (1 cup) plain flour
  • 2 tbsp ground pepperberry
  • 1 tbsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freeze abalone before use to make it easier to cut. 

Identify the flat side and the curved side of the abalone. Using a flat knife, run the knife between the shell and the flesh on the flat side and move it around until the flesh detaches from the shell. Remove the beak by cutting a small V at the head of the muscle. Slice the abalone as thinly as possible.

Heat the oil in a heavy-based saucepan or deep-fryer to 180˚C.

Meanwhile, combine the flour, pepperberry and salt in a shallow bowl. Lightly coat the abalone in the flour mixture and shake off the excess.

Deep fry the abalone, in batches if necessary, for 1 minute, then drain on paper towel and enjoy immediately.