Freezer-raid fish pie | Jamie Oliver recipes (2024)

FAQs

Is it best to freeze fish pie cooked or uncooked? ›

If the pie has been cooked, does not contain eggs and you are freezing leftovers then it is fine to freeze the pie with peas in. The pie needs to be chilled within 2 hours of preparing or cooking and then frozen quickly after that.

Remove all packaging. Cook from frozen. Always wash hands, all surfaces and utensils after handling raw fish. OVEN: Fan 180°C / Electric 200°C / Gas mark 6 - for 20 to 25 minutes.

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze.

Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly. Reduce heat to medium, and cook 6 to 8 minutes more until opaque throughout.

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

If you are short of time and need a faster thaw, the next best method is to submerge your seafood under cold tap water in a sealed plastic bag. In the kitchen sink with a weighted plate on top will do fine. Defrosting seafood in the microwave, on the countertop, or under hot water is not recommended.

To reheat from frozen, uncover and cook on a baking tray in a preheated oven at 210°C/Fan 190°C/Gas 6½ for 1 ¼ - 1 ½ hours or until piping hot throughout.

Oven cook From Frozen

180°C 28-30 mins, Gas 7 28-30 mins 1.

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill.

What do you eat with fish pie? ›

Fish Pie served with Tasty Veggies

Particularly tasty vegetables with fish pie are peas and carrots, due to their sweetness that compliments the creamy fishy sauce.

Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer. At this temperature, its flesh will be opaque white and flake easily when pressed with a fork.

You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout.

You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.

They should be frozen before frying. Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes' cooking time for defrosting. Alternatively, defrost in the fridge overnight before cooking.