Name: Hot seafood platter
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 500 gram firm white fish cutlets, skinned; 500 gram calamari rings; 1 cup (150g) plain flour; 1/4 cup (60ml) milk; 4 eggs, beaten lightly; 2 cup (140g) stale breadcrumbs; 1/3 cup finely chopped fresh flat-leaf parsley; 1/2 cup (40g) finely grated parmesan cheese; 1 tablespoon finely grated lemon rind; 1 tomato (150g), halved; 1 tablespoon vodka; 1/4 teaspoon tabasco sauce; 2 teaspoon worcestershire sauce; 1 teaspoon lemon juice; vegetable oil, for shallow-frying; 12 oysters, on the half shell; 1 stalk celery (150g), trimmed, chopped finely; 3 slice pancetta (45g), chopped finely; 8 uncooked large king prawns (560g); 2 lemons, cut into wedges

Hot seafood platter

Serve this delicious hot seafood platter at your next gathering. Simply arrange the seafood on a large white serving platter with plenty of lemon wedges and watch it disappear.

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Serves 4

Cook

1H 10M

Ingredients

500 gram firm white fish cutlets, skinned

500 gram calamari rings

1 cup (150g) plain flour

1/4 cup (60ml) milk

4 eggs, beaten lightly

2 cup (140g) stale breadcrumbs

1/3 cup finely chopped fresh flat-leaf parsley

1/2 cup (40g) finely grated parmesan cheese

1 tablespoon finely grated lemon rind

1 tomato (150g), halved

1 tablespoon vodka

1/4 teaspoon tabasco sauce

2 teaspoon worcestershire sauce

1 teaspoon lemon juice

vegetable oil, for shallow-frying

12 oysters, on the half shell

1 stalk celery (150g), trimmed, chopped finely

3 slice pancetta (45g), chopped finely

8 uncooked large king prawns (560g)

2 lemons, cut into wedges

Method

1.Halve fish lengthways, discard bones; cut each half into three pieces. Coat fish and calamari in flour, then in combined milk and egg, and finally in combined breadcrumbs, parsley, cheese and rind. Cover; refrigerate 15 minutes.

2.Meanwhile, using largest holes on a four-sided grater, grate tomato halves, from cut-side, into small bowl; discard skin. Stir in vodka, sauces and juice.

3.Heat oil in large deep frying pan; shallow-fry fish and calamari, in batches, until browned and cooked through. Drain on absorbent paper.

4.Meanwhile, place oysters on oven tray. Divide tomato mixture among oysters; top with celery and pancetta. Place under hot grill about 5 minutes or until pancetta is crisp.

5.Cook prawns on heated oiled grill plate (or grill or barbecue) until browned lightly and cooked through.

You could also shell and pre-cook the prawns and serve them cold with garlic aioli, for a mixture of hot and cold seafood.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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