Hot seafood platter
PREP + COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION) SERVES 4
500g white fish fillets
500g calamari rings
1 cup (150g) plain flour
¼ cup (60ml) milk
4 eggs, beaten lightly
2 cups (140g) stale breadcrumbs
½ cup finely chopped fresh flat-leaf parsley
½ cup (40g) finely grated parmesan
1 tablespoon finely grated lemon rind
1 medium tomato (150g), halved
1 tablespoon vodka
¼ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice vegetable oil, for shallow-frying
12 oysters, on the half shell
1 trimmed celery stick (100g), chopped finely
3 slices pancetta (45g), chopped finely
8 uncooked large king prawns (560g) watercress, red vein sorrel and lime wedges, to serve
1 Coat fish and calamari in flour. Dip in combined milk and egg, then toss in combined breadcrumbs, parsley, parmesan and rind. Cover; refrigerate for 15 minutes.
2 Meanwhile, using the largest holes on a four-sided box grater, grate the tomato halves, from the cut-side, into a small bowl; discard skin. Stir in vodka, sauces and juice.
3 Heat oil in a large deep frying pan. Shallow-fry fish and calamari, in batches, until browned and cooked through. Drain on paper towel.
4 Meanwhile, preheat grill.
هذه القصة مأخوذة من طبعة Issue 77 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 77 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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