Freezing fish cakes?

[Snakehunter]

Anybody have experience freezing fish cake mixure?
I made a batch last year using a recipe I found on the internet and some fresh whitefish. I fried up a batch right away and it was absolutely delicious. I put the remainder in a plastic bag and put it in the freezer. When I thawed it out it was a crumbly, watery mess. Anybody know a good way to store the stuff??

[Fisherman 1]

Fry the whole lot up and then freeze the fish cakes, thaw them out, place on a cookie sheet and reheat in the oven, don't microwave, they get mushy.

[er-e-is]

Don't know about fish cakes but I cut trout fillets into 1'' wide strips, bread them with seasoned bread crumbs and freeze on a cookie sheet. When froze package in vacuum bags, don't overlap strips. When ready to cook go straight from freezer to deep fryer, do not thaw. Almost as good as fresh.

[IDbasser]

I agree with cooking them before freezing.

[rgfixit]

I'd probably make what I was going to eat+ a some left overs and freeze the remaining fillets. Fresh is better.
RG

[gulp]

Cook first and reheat. Rember when you reheat that you do not need to cook.

[rayfish]

We eat alot of fish cakes with bluegill. I usually freeze them raw with my foodsaver bags. I take them out before work, and bake them when we get home. No frezzer burn!