Hot Seafood Platter

• 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

1. 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.
2. Place grated tomato in a bowl. Stir in vodka, sauces and juice.
3. 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
4. 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.
5. Heat the skillet on medium heat. Cook shrimp until browned lightly and cooked through.
6. Arrange all seafood on a serving platter and serve with lemon wedges.

white fish, calamari rings, flour, milk, eggs, breadcrumbs, parsley, parmesan cheese, lemon peel, tomato, vodka, tabasco sauce, worcestershire sauce, lemon juice, vegetable oil, oysters, celery, pancetta, jumbo shrimp, lemons

Taken from recipes-plus.com/api/v2.0/recipes/31394 (may not work)