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