Hot Seafood Platter - cooking recipe

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

Preparation

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.