Seafood platter


 30 minutes 
to prepare


 15 minutes 
to cook



What you'll need


Seafood platter:

  • 2 large prawns per person, or 3 small prawns per person (peeled and washed)
  • 2 crab sticks per person
  • 3 Calamari rings per person
  • 1 fillet of white fish cut into 3 strips per person
  • 1 cup of plain flour
  • 2 eggs beaten together
  • 1 cup of dry breadcrumbs
  • 1 tsp dried oregano
  • Salt and pepper
  • Oil for frying


  • ½ red onion (finely chopped)
  • Juice of 1 lemon
  • ½ cup of pineapple (chopped)
  • ½ cup of mango (chopped)
  • ½ cup red capsicum (chopped)
  • 1 tbsp coriander (chopped)

Crunchy red cabbage salad

  • 1 cup of red cabbage (roughly chopped)
  • ½ small red onion (finely chopped)
  • 1 celery stick (finely chopped)
  • ½ green apple (finely chopped)
  • 2 tbsp of Mayonnaise
  • Pinch of salt and pepper


  • Medium-sized bowl
  • Plate
  • Deep frying pan
This print-out has 2 pages


Make the crunchy red cabbage salad:

  • Mix all of the salad’s ingredients together in a medium-sized bowl.Then put it aside until needed.

Make the salsa:

  • Mix up pineapple and mango with the red capsicum and red onion. Then sprinkle with little salt and pepper, and add a squeeze of lime juice. Put the mixture aside until needed.

Cook the seafood and fish:

  • Put the washed seafood and fish on a plate. Put flour in a bowl and
  • add the dry oregano. Break eggs into another bowl and whisk lightly together.
  • Add the breadcrumbs in separate bowl. Dust the seafood and fish in flour then egg then breadcrumbs. This will create a delicious crunchy coating when you deep-fry them.
  • Heat the oil in a deep fryer, using a medium heat temperature. If you don’t have a deep fryer, you can use a large saucepan.
  • Carefully drop in the pieces of crumbed seafood and fish, and cook until they get golden in color.
  • Drain the cooked seafood and fish on paper. Take a large serving
    plate and arrange the seafood in the middle of the platter, with crunchy salad and salsa on the side.
  • Serve with lemon and lime wedges.