Fishcake batch cooking

Grouchy

I'm going to batch cook fish cakes.  Most economical is to buy frozen fillets, thaw, gently poach, make into fishcakes recipe and freeze.  Then cook (I guess from frozen best?) and eat.

I'm assuming this is safe to thaw, cook, freeze, recook?

Thanks

p.s. this new site is sloooooooow just saying ...

JGB1955

It's what I've been doing for years... still alive! I cook mine in the oven (once defrosted) to avoid frying and fat. Most 'fresh' fish has already been frozen/chilled before it reaches the quayside.

JIL

I make a lot of fishcakes, I dont thaw the fish I poach from frozen. Mix with potatoes and coat in breadcrumbs I then bake in oven.
Leftovers get frozen.  And reheated. 

Grouchy

Thanks both for useful replies.

Bit of a moan - took me 3 resets  of my password to actually log on, and I know I entered them correctly and used the required format.  Crazy.

Also, though it is almost customary to have a gripe at a new look, I'm ok with that, but the navigation and useability is nonsensical.  Feels like some web designers vanity project rather than a professional job.  Oh and legibility cannot meet current web design standards, so many tiny tiny fonts everywhere.  Oops gone to far, I know, but notice other nice people more regular than me have had to quit.  Grrrrrrrrrrrr.  Hope this posts ok.

jackrabbit123

I also batch cook fish cakes with frozen fish, I make up the cakes and put them in the freezer on the tray ( not cooked) and let them freeze then put them in foil in batches of six (depending how many you and your family will eat in one sitting) and then bag them up. Thank you for the tip Jil regarding not thawing I'll try that next time, I've always thawed the fish out !