Janice Tripepi

Crunchy Crumbed Kabeljou & Potato Croquettes

Right, so we ate half of the Kabeljou Cabrarese for dinner and had plenty of meat left over.  La famiglia Tripepi has had a protracted and passionate love affair with the humble bread crumb since the dark ages.  The Tripepi family history goes back centuries to Reggio Calabria.  But I shall share more about the Tripepi history at another time.

Italian Mammas are specialists at making food go a long way.  Yes, they seek out the very best and very freshest seasonal treats but most meals are prepared in such a way as to have some left overs which can be turned into another meal.  A fine example of this kitchen wizardry is the beloved Frittata, which was devised to utilise some of the eggs that the family’s chickens would lay daily, and to turn left over pasta into a great lunch the next day.  Nonna Lilly would make a frittata, cut it up and fill fresh Panini with it accompanied by lettuce and sliced fresh tomato.

This is what I made with the left over Kabeljou alla Cabrarese dish that I posted yesterday and some left over Portuguese Potatoes -.  Fish cakes or Croquettes di Pesce are a great way to use up this precious fish and can take on any flavour accents.  I have gone the Italian route but you could add other accents easily.  I will list a few suggestions at the end of the recipe.  What I will say is that any croquette benefits significantly with the addition of plenty of chopped fresh herbs, frankly I just don’t think that you can overdo them.  So go wild!

My nephew Giorgio Tripepi with a fish caught off the beach in Port Edward.

Here’s another picture of our Giorgie with a fish he caught off the beach in Port Edward.  Believe it or not, we have a boat that the boys go out fishing on.  I have never actually seen the boat, neither have I cracked the nod on a fishing trip.  There are always too many Tripepi boys on the damn thing …. I would dearly love to actually catch my own fish and cook it.  This appeals to the hunter gatherer in me!  One day!

Click on either of the two pictures above to be taken to the recipe for these crunchy crumbed Kabeljou Patoto croquettes!

I am off to celebrate my birthday at my girlfriend Carol’s farm in the Midlands tomorrow armed with my camera.  I am going to purchase some beautiful cheese from River Glen Cheesery in Underberg … my niece is having a cheese and wine engagement party in a weeks time.

Don’t miss Episode 3 of Dinner Divas this Saturday morning at 08.30am on SABC2.

In this episode our one and only Divo, Barry cooks against the vivacious Anel!

Nou gaan die poppe dans!!!!

As always

Buon appetito

xxx

jan