Options with breaded perch?

[4Snisl]

I'm leaving town unexpectedly in the next few hours for the weekend. I have a few perch fillets that I had already lightly breaded (in 50/50 mix of cornmeal and breadcrumbs- no egg, milk, etc). The perch was purchased "fresh", although there's no guarantee it wasn't previously frozen (I didn't ask).

What shall I do....Freeze them uncooked? Saute and then freeze? Saute and refrigerate? Have a fishy breakfast? :)

Thanks for any advice you have!

[4Snisl]

Just as an FYI....the perch baked up perfectly fine straight from frozen in a 425'F oven. It crisped up quite nicely in about 20-25 minutes with a light drizzle of oil. Fairly convenient for a weeknight dinner! Look forward to adding fish cakes into the mix of "homemade convenience foods".

[cbass]

Would make fish cakes then freeze.
A few red potatoes (boiled), an egg, looks like the perch are already breaded.

Boil the potatoes, Saute the fish, then mix with the potatoes egg, maybe some more bread crumbs, some fresh parsley, salt and pepper to taste. Mold into hockey pucks. Freeze.

[4Snisl]

Wow, thanks for the quick reply! I wasn't able to pull together the cakes in time before leaving,- the best I could manage was freezing the breaded fillets uncooked. We'll see how it comes out- will plan to bake off straight from frozen in the next week.

That being said.... I would LOVE to keep fish cakes on hand as a quick meal in the future. I never thought to do it before because I figured the potatoes might get a strange texture with freezing.

So, do you cook them from frozen or thaw in the fridge and then cook? Would you suggest sauteing or baking?

[cbass]

Have done both ways - if thaw in fridge, I saute in a little oil to get crisp, if straight from freezer, usually 350 in the oven for 25 or so minutes.

[4Snisl]

Great- thanks so much for the advice!