Mock Fried Abalone

[CaliGirl]

Mock Fried Abalone

4 Chicken breasts                             No carbs
1 bottle Clam Juice                           No carbs
Your favorite no/low carb breading/coating mix
2 Eggs
Garlic Powder
Onion Powder
Olive oil

Pound the chicken breasts very, very thin and place in bowl or ziplock bag.
Pour in clam juice and marinate in refrigerator for at least 24 hours.

Drain and blot chicken breasts, then sprinkle with garlic powder, onion powder, salt and pepper to taste.

Beat egg white to soft peaks and fold in yoke (or not or just use an egg wash or egg beaters).

Dip the chicken breast in egg.
Dredge lightly through your favorite no carb coating/breading mix.
Fry in olive oil until lightly browned and chicken is cooked.

Can add a light sprinkle of Parmesan to the coating if not already included.
Can also add a small amount of dried parsley, thyme, tarragon, chives, or any of your favorite dried herbs.

[Doug Varrieur]

Sounds interesting, is Abalone expensive where you are?

[CaliGirl]

It's not even available where I live. If you want fresh, "wild caught" California Red it's between $75-$85 a pound   ,  Otherwise, it's get your snorkle, wet suit and ab iron, head over to the coast and dive.  Limit last I heard was 3 per day and 24 per year!  Do you like abalone?

[umpa]

Doug has never tried it.Conch is popular where we live in Florida.I love mussels and cohogs!But mussels are high.

[Doug Varrieur]

Never tried it and most likely never will at that price tag The closest I've ever gotton to Abalone is the antique Abalone shell coffee table in our living room  The plate on the table contains wasabi cole slaw, sliced smoked turkey and macafoney and cheese.

[CaliGirl]

Maybe next time your in the SF Bay Area especially in the Fisherman's Wharf (Scoma's Restaurant THE best) area Doug, give it a try. Even if just an appetizer. I think you would love it. It's very delicate in flavor. Who knows, you and Umpa are avid fisher-people, you may even take up Ab diving as your next adventure.