Hot Seafood Platter
Ingredients
- 1 lb firm white fish fillets, skinned, halved lengthwise, each half cut into 3 pieces ⓘ
- 1 lb calamari rings ⓘ
- 1 cup flour ⓘ
- 1/4 cup milk
- 4 None eggs, lightly beaten ⓘ
- 2 cups dry breadcrumbs
- 1/3 cup finely chopped fresh flat-leaf parsley ⓘ
- 1/2 cup finely grated Parmesan cheese ⓘ
- 1 tbsp finely grated lemon peel ⓘ
- 1 None tomato, halved, flesh grated, skin discarded
- 1 tbsp vodka ⓘ
- 1/4 tsp Tabasco sauce ⓘ
- 2 tsp Worcestershire sauce ⓘ
- 1 tsp lemon juice ⓘ
- None None Vegetable oil, for shallow-frying ⓘ
- 12 None oysters, on the half shell ⓘ
- 1 None celery stick, finely chopped ⓘ
- 3 slices pancetta (1 1/2 oz), finely chopped ⓘ
- 8 None jumbo shrimp ⓘ
- 2 None lemons, cut into wedges ⓘ
Instructions
- Coat fish and calamari in flour, then in combined milk and egg, and finally in combined breadcrumbs, parsley, cheese and lemon peel. Cover; refrigerate for 15 mins.
- Place grated tomato in a bowl. Stir in vodka, sauces and juice.
- Heat oil in large, deep skillet on medium heat. Shallow-fry fish and calamari, in batches, until browned and cooked through. Drain on paper towels
- Meanwhile, preheat the broiler. Place oysters on a baking pan. Divide tomato mixture among oysters; top with celery and pancetta. Broil for 5 mins, or until pancetta is crisp.
- Heat the skillet on medium heat. Cook shrimp until browned lightly and cooked through.
- Arrange all seafood on a serving platter and serve with lemon wedges.
Nutrition & Diet Analysis (per serving)
874
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).