Baby abalone and cornmeal fritters

Ingredients (serves 2 to 4):
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil

For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped

Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.

Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.

Recipe source: Today newspaper (18 Dec 2008)