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.

  • 1 hr 10 mins cooking
  • Serves 4
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Hot seafood platter
  • 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
  • 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.

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