To shuck abalone from the shell, cut the connector muscle, then pry out the flesh. Trim and discard the viscera, remove dark skin from the foot, and scrub the meat to remove the black coating. Cut steaks against the grain of the meat, and pound each slice.

To fry abalone, dip the pounded slices in seasoned flour, then shake off excess flour. Quick cooking is essential to keeping abalone tender. Heat a frying saucepan until very hot; add vegetable oil; and cook the abalone about 30 seconds on each side.