When I lived in Scotland, cooking gefilte fish for Passover and other Jewish holidays meant frying it. I had actually never heard of boiled gefilte until I came to Canada. Here, no one makes the crunchy fried version and that's a shame. When doing it the Scottish way, the mixture of fish is different than the one used for boiled gefilte. It is lighter and full of flavour and makes for perfect fluffy fish cakes for any occasion. On Passover, I use matzo meal in them, but during other times of the year I substitute panko for the coating and fresh bread crumbs for the fish cake itself. The cakes can be cooked immediately or frozen raw. To freeze raw, arrange the patties side by side on a tray lined with parchment paper or foil. When the tray is full, cover the patties with parchment or foil and make another layer of cakes on top. Put the tray in the freezer uncovered. When the fish is frozen, place in freezer bags. Defrost in the refrigerator and recoat with matzo meal or panko before frying. Serve hot with horseradish sauce or at room temperature with coleslaw, pickled cucumbers or salad.