Seafood platter

Recipe from: 9/30/1993 12:00:00 AM
Ingredients 19
Servings 2
Minutes 30 min


Serving Change
  • 300
    cake flour
  • 3
    egg yolks
  • 400
    cold water
  • salt and black pepper
  • lemon juice
  • 500
  • 3
    hard-boiled eggs, finely chopped
  • 15
    capers, finely chopped
  • 4
    anchovy fillets, finely chopped
  • 30
    chopped parsley
  • black pepper to taste
  • 400
    frozen calamari - tubes
  • 400
    frozen prawns
  • 400
    frozen mussels - in half their shells
  • 400
    frozen hake fillets, cubed
  • cake flour for rolling
  • oil for deep-frying


30 min
Mix the cake flour, egg yolks and cold water to form a fairly slack batter. Season well with salt and pepper and a dash of lemon juice and stand while preparing the seafood and sauce. Blend all the ingredients for the sauce and spoon into small bowls. Garnish with rolled-up anchovy fillets, if desired. Set aside. Pour boiling water over all the seafood, except the fish. Leave for about 1 minute until defrosted and drain. Pat dry with paper towelling. Cube the hake while still half frozen. CALAMARI: Remove any hard bits which may still be in the tubes before slicing into rings. PRAWNS: Shell the prawns by cutting through the shell along the bottom of each prawn. MUSSELS: Rinse well to remove grit, but don't shell. Season the seafood lightly with black pepper and sprinkle with lemon juice. Do not add too much salt as this can cause the seafood to become tough. Roll all the seafood, except the calamari, in cake flour before dipping in the batter. Allow excess batter to run off before deep-frying a few pieces of seafood at a time in heated oil till golden brown. Drain on paper towelling and serve with the sauce and slices of lemon. Serves 10 as a starter.

Read more on: fish/seafood  |  deep-fry


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