Originally Posted by Hoot
You certainly can freeze them. We deep fry them again to serve them. However, I reckon I ought to point out that there were very few times we had any fish left over. But we have done it with good results.
Perfect! Do you thaw them before frying again? I was thinking that they would cook better thawed, like frying chicken wings, but wasn't sure how the breading would hold up to thawing.
Thanks for the reply, Rock.
I'll set them on a half sheet pan on wax paper, like I usually individually freeze things.
So you are saying they will crisp up in the oven as if they were fried? You are suggesting cooking them frozen, right? That would certainly be handier if I only wanted a couple filets for a sandwich.
At any rate, I'm glad to hear it can be done successfully. Nothing to do but to do it and see what works for me.