I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and baking them in an oven.
The ingredients (fish,potato,seasonings) are all cooked before frying, but the crumb (flour, egg-wash, dry breadcrumb) is not.
I imagine the commercially available oven-bake fishcakes have been treated in some way, in particular introducing fat, somehow, so the result of baking them is reasonably similar to the result of frying your own, and, of course, safe.
Has anybody any experience of preparing their own 'oven-fry' crumbed items that work in a similar way to the shop-bought ones?