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IngredientsMethod
🇬🇪 GeorgiaClassic Platters

🍽️ Full Deck Platter

Generous shared platter of calamari, fish, prawns and mussels with a large side and sauce.

ShellfishMolluscsFishDairy

Videos

How to clean prawns

Frying calamari

Removing mussel beards

How to fry fish

Ingredients

  • •440g (220g tubes & 220g strips) - Grilled, Fried or Cajun
  • •300g OB Select fish - Grilled, Fried or Cajun
  • •30
  • •15g Spicemate OR 15g Cajun
  • •6 Mussels
  • •Grilled / Cajun: 50ml Vegetable oil
  • •Fried: 70ml Palm oil
  • •60ml
  • •400g Side of choice (half / half rice recommended)
  • •120ml Sauce of choice ( recommended)

Garnish

  • •4 Lemon wedges

Equipment

  • Flat top grill
  • Spatula
  • Large spoon
  • Deep fryer
  • Boiler table
  • Skimmer
  • Scale

Method

  1. 1Grill, fry or Cajun the fish.
  2. 2Grill or Cajun the prawns.
  3. 3Grill, fry or Cajun the .
  4. 4Heat the mussels in the .
  5. 5Place the fish, prawns, , mussels and side orders on a Full Deck platter.
  6. 6Serve with guest’s choice of sauce.
  7. 7Garnish with 4 lemon wedges.

Plating

Full Deck Platter.

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