Festive seafood

Summer and seafood go hand in hand in Australia, so impress the family with these sensational dishes.

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.