Hot seafood platter | Women's Weekly Food

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