Can You Freeze Fish Cakes?
Yes, you can freeze fish cakes.
After preparing the fish cakes according to the given steps, allow them to cool completely.
Once cooled, place the fish cakes in an airtight container or wrap them tightly in plastic wrap.
Remember to label the container or wrap with the date of freezing.
Fish cakes can be safely stored in the freezer for up to 3 months.
Quick Tips and Facts:
1. Did you know that frozen fish cakes can retain their quality for up to three months when stored properly in the freezer?
2. In Japan, freeze-dried fish cakes called “Kamaboko” are a popular snack item! These crispy, light fish cakes can be enjoyed straight out of the packet.
3. Fish cakes that have been previously frozen can still be safely refrozen after they have been cooked, as long as they were fully cooked and properly stored in the refrigerator.
4. Despite their name, fish cakes don’t necessarily have to contain fish. They can be made with various types of seafood, such as shrimp or crab, and even with vegetables or tofu as a vegetarian alternative.
5. Fish cakes are believed to have originated in China during the Tang dynasty, making them a culinary tradition that dates back over a thousand years.
Boiling And Mashing The Potatoes
Before you begin the process of making fish cakes, it’s important to prepare the potatoes. Start by covering the potatoes in cold, salted water and bring them to a boil. Let them simmer for about 10-12 minutes or until they are tender. It’s important not to overcook them as we want them to hold their shape when mashed.
Once the potatoes are cooked, drain them and steam dry to remove any excess moisture. This step is crucial as we don’t want the excess moisture to make the fish cakes too soggy. Once dried, mash the potatoes thoroughly until they are smooth and creamy. Let the mashed potatoes cool down to room temperature before moving on to the next step.
- Cover potatoes in cold, salted water
- Simmer for 10-12 minutes until tender
- Drain and steam dry potatoes to remove excess moisture
- Thoroughly mash potatoes until smooth and creamy
- Let mashed potatoes cool down to room temperature
Note: It’s important to let the mashed potatoes cool down before using them in the fish cake recipe as hot mashed potatoes can affect the texture of the final product.
Poaching The Fish
Now it’s time to focus on the main ingredient of the fish cakes – the fish itself. Begin by covering the fish fillets in cold water and add some lemon juice. The lemon juice not only adds flavor but also helps to keep the fish nice and tender. Bring the water to a gentle simmer and let the fish poach for about 5 minutes. The exact cooking time will depend on the thickness of the fish fillets. It’s important to keep a close eye on the fish to avoid overcooking it.
Flaking The Cooked Fish
Once the fish is cooked, carefully remove it from the poaching liquid and discard the skin. Using a fork, gently flake the fish into large, bite-sized chunks. Be careful not to break up the fish too much, as we want it to retain some texture in the fish cakes.
Preparing The Mashed Potatoes
Now it’s time to combine the mashed potatoes and flaked fish. Add the cooled mashed potatoes to the flaked fish and gently mix them together. It’s important to be gentle during this step to ensure the fish cakes stay light and fluffy. You can season the mixture with salt, pepper, and any other desired herbs or spices to enhance the flavor.
Poaching The Fish Again
To ensure that the fish cakes maintain their shape when frozen, it is important to follow these steps:
- Poach the fish mixture again: Place the mixture in a pan and cover it with cold water and lemon juice.
- Simmer: Bring the pan to a simmer and allow the mixture to poach for approximately 5 minutes.
- Adjust cooking time: Depending on the thickness of the fish mixture, you may need to adjust the cooking time accordingly.
Remember, poaching the mixture one more time before freezing will help the fish cakes hold their shape better.
Flaking The Fish Once More
After the second round of poaching, remove the fish mixture from the liquid and let it cool. Once cooled, gently flake the fish mixture once again, being careful not to break it up too much. Flaking the fish ensures that the fish cakes have a nice, chunky texture when cooked.
Now that the fish mixture is prepared, it’s time to shape it into fish cakes and freeze them for later use. Form the mixture into patties and place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the fish cakes are firm.
Once frozen, transfer the fish cakes to airtight containers or freezer bags. They can be stored in the freezer for up to 3 months.
When you’re ready to enjoy the fish cakes, simply thaw them in the refrigerator overnight before frying them until golden brown and crispy. These delicious homemade fish cakes make for a quick and easy meal that can be enjoyed anytime.
- Remove the fish mixture from the liquid and let it cool
- Gently flake the fish mixture
- Form the mixture into patties
- Freeze the fish cakes until firm
- Thaw the fish cakes in the refrigerator overnight
- Fry until golden brown and crispy
“These delicious homemade fish cakes make for a quick and easy meal that can be enjoyed anytime.”
Frequently Asked Questions
Do I freeze fish cakes before or after cooking?
It is recommended to freeze fish cakes before cooking them. After shaping the cakes, they should be open-frozen until they are solid. Once solid, the fish cakes can be stored in a polythene bag or a plastic container. When cooking, it is advisable to cook the fish cakes directly from frozen, allowing for an additional 10 minutes of cooking time to account for defrosting.
What is the best way to freeze fishcakes?
To freeze fishcakes, it is recommended to first open freeze them on baking sheets lined with parchment paper. This method allows the fishcakes to solidify properly without sticking together. Once completely frozen, transfer the fishcakes to airtight containers or resealable bags and store them in the freezer for up to 3 months. This ensures that the fishcakes remain fresh and retain their flavor when thawed and cooked later.
Why are fish cakes not suitable for freezing?
Fish cakes are not suitable for freezing due to the risk of condensation. When attempting to freeze them while warm, condensation can form, which is detrimental to freezer storage. To ensure optimal freezing, it is essential to allow the fish cakes to cool completely before placing them in the freezer.
Additionally, arranging the cooled fish cakes in a single layer with some space around them on a baking sheet further improves the freezing process. This arrangement ensures that each fish cake freezes evenly and prevents them from sticking together. In sum, to maintain the quality and texture of fish cakes, it is best to avoid freezing them while warm and always provide sufficient space during the freezing process.
Can you refreeze Korean fish cakes?
Yes, it is possible to refreeze Korean fish cakes. To do so, simply defrost the frozen fish cake and refry it in hot oil before slicing. Alternatively, you can reheat sliced fish cake by bringing some water to a boil in a saucepot. Just ensure that the fish cake is stored in an airtight container or Ziplock bag to maintain its freshness.