Freezing fish cakes will increase their shelf life from a few days to several weeks. The ingredients of the fish cakes matter less than the preparation method used before storing them in the freezer. While you cannot freeze mayonnaise on its own without it separating, fish cakes prepared with mayonnaise freeze well since the mayonnaise is a small component of the recipe. Your bigger concern with fish cakes is to protect these delicacies from drying out and odours.
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Things you need
- Baking pan
- Heavy duty aluminium foil
- Cling film
- Resealable freezer bag
Prepare the fish cakes up to the point of cooking or freeze them after frying. Lay the cakes on a baking tray in a single layer with 1 inch of space on all sides. Cover the baking tray with heavy duty foil to protect your freezer from the fish cake odour.
Freeze the fish cakes for 2 hours or until firm.
Remove the fish cakes from the baking pan, and wrap each fish cake individually in cling film.
Place the wrapped cakes into a resealable freezer bag and return to the freezer. Keep the fish cakes frozen.
Remove the number of fish cakes from the bag you want to serve and place them in the refrigerator for at least 4 hours to thaw.
Bake the thawed fish cakes at 177 degrees Celsius for 30 minutes on a baking tray. Cook at 177 degrees Celsius for 15 to 20 minutes or until heated through if the fish cakes were frozen after cooking.
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