Fried fish is a culinary delight when it’s fresh out of the fryer—shattering crispness on the outside and flaky, tender protein on the inside. However, anyone who has ever tried to eat leftover fried fish knows the struggle. Most methods turn that golden crust into a soggy, rubbery mess or, worse, transform the fish into a dry, chewy piece of leather.
The challenge lies in the delicate balance of moisture. You need enough heat to recrystallize the starches in the breading or batter to regain that crunch, but not so much heat that you cook the fish a second time, stripping away its natural oils. If you have leftovers from Friday’s fish fry or a gourmet blackened cod from last night’s dinner, don’t toss them out. With the right technique, you can revive your meal to nearly its original glory.
The Science of Sogginess and Why the Microwave is the Enemy
Before diving into the methods, it is important to understand why fried fish loses its texture. When fried fish cools, the moisture from the fish meat migrates outward toward the crust. The starch in the batter absorbs this water, turning it from a brittle structure into a damp sponge.
The microwave is the primary culprit in ruined leftovers. Microwaves work by agitating water molecules, which creates steam. While this is great for reheating soup, it is disastrous for fried food. The steam travels from the inside out, effectively steaming the breading from the bottom up. You end up with “rubber fish” and a crust that falls off in clumps. To get that “just fried” feel, you must use dry-heat cooking methods.
The Gold Standard: Using the Oven or Toaster Oven
The oven is the most reliable way to reheat fried fish if you want consistent results without much fuss. It provides a steady, dry heat that slowly draws moisture out of the breading while warming the center.
Preparing the Fish for the Oven
First, take the fish out of the refrigerator and let it sit at room temperature for about 10 to 15 minutes. This takes the chill off and ensures the center warms up without the outside burning.
Preheat your oven to 350°F. While it heats, find a wire cooling rack and place it on top of a baking sheet. This is the secret step. If you place the fish directly on a solid pan, the bottom will stay soggy because the steam has nowhere to go. Elevating the fish on a wire rack allows hot air to circulate 360 degrees around the fillet.
The Reheating Process
Place the fish on the rack and slide it into the center of the oven. Depending on the thickness of the cut, it should take between 10 to 15 minutes. About halfway through, you can give it a light spritz of olive oil or cooking spray to help “re-fry” the exterior. Once the internal temperature reaches approximately 145°F, or when the crust feels firm to the touch, it is ready.
The Modern Solution: The Air Fryer Method
If you own an air fryer, you have the ultimate tool for reheating fried fish. An air fryer is essentially a high-powered convection oven that circulates hot air at high speeds. This mimics the action of deep frying by evaporating surface moisture almost instantly.
Setting the Right Temperature
Set your air fryer to 375°F. You don’t want to go too low, or it will take too long and dry out the fish. You don’t want to go too high, or the breading will char before the middle is warm.
Speed is the Key
Arrange the fish in a single layer in the air fryer basket. Do not overlap the pieces, as airflow is critical. Cook for about 3 to 5 minutes. At the 2-minute mark, check the progress. Because air fryers are so efficient, the line between “perfectly crispy” and “burnt” is very thin. The result is usually a crust that is indistinguishable from the original meal.
The Stovetop Method for Maximum Flavor
For those who don’t want to wait for an oven to preheat, the stovetop is a fantastic alternative. This method works exceptionally well for pan-fried fish or fillets that aren’t heavily battered.
Choosing Your Pan
Use a heavy-bottomed skillet, preferably cast iron or stainless steel. These materials hold heat better and provide a more even sear. Place the pan over medium-high heat and add a very small amount of oil—just enough to coat the bottom.
Managing the Heat
Once the oil is shimmering, place the fish in the pan. You should hear a gentle sizzle. If it’s screaming loud, your heat is too high. Press down lightly with a spatula to ensure the crust makes contact with the heat. Flip the fish after about 2 to 3 minutes. This method is great because it allows you to monitor the texture in real-time. If you notice the fish is getting too brown, you can lower the heat and cover the pan for 30 seconds to let the steam warm the interior, then uncover it for the final minute to crisp it back up.
Reheating Different Types of Fried Fish
Not all fried fish is created equal. A thick piece of beer-battered cod requires a different approach than a thin, breaded catfish fillet or a pile of fried calamari.
Thick Battered Fillets
For thick pieces, the oven is best. Because of the density, an air fryer might burn the outside before the inside is lukewarm. Using the oven at 350°F ensures a slow, deep heat penetration.
Thin Breaded Strips or Nuggets
For fish sticks, popcorn shrimp, or thin fillets, the air fryer or stovetop is superior. These items have a high surface-area-to-volume ratio, meaning they crisp up very quickly. A quick 3-minute blast at 400°F in the air fryer usually does the trick.
Delicate Pan-Seared Fish
If the fish was lightly floured rather than heavily battered, avoid the air fryer. The high-velocity air can actually blow the light coating off. Instead, use a skillet with a pat of butter to add moisture and flavor back into the delicate crust.
Tips for Ensuring Success
Regardless of the method you choose, there are a few universal rules to follow to ensure your leftover fish tastes fresh.
- Avoid the “Double Reheat”: Only reheat the amount of fish you plan to eat immediately. Reheating fish a second time will destroy the proteins and lead to a very fishy, unpleasant odor.
- The Paper Towel Blot: Before putting your leftovers in the oven or air fryer, gently blot them with a paper towel. This removes any “sweat” or condensation that formed in the refrigerator.
- Don’t Crowd the Pan: Whether it’s the oven rack, the air fryer basket, or the skillet, give the fish space. Overcrowding creates steam, and steam is the enemy of the crunch.
- Use an Instant-Read Thermometer: Fish is safe and most delicious when it reaches 145°F. Pulling it out at exactly this temperature prevents the “cardboard” texture of overcooked fish.
Storing Your Fish Correctly
How you store your leftovers is just as important as how you reheat them. If you toss hot fried fish into a plastic container and snap the lid shut, you are essentially “steaming” the fish as it cools. The trapped heat creates moisture that turns the breading into mush before it even hits the fridge.
Instead, let the fish cool to room temperature on a wire rack. Once cool, wrap each piece individually in a paper towel. The paper towel acts as a moisture wick. Place the wrapped pieces in an airtight container or a zip-top bag and store them in the coldest part of your refrigerator. Use the leftovers within two days for the best quality.
Frequently Asked Questions
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Can I reheat fried fish in a microwave if I’m in a hurry?
While you can technically use a microwave, it is highly discouraged for fried fish. If you absolutely must, use 50% power and heat in 30-second intervals. Place the fish on a paper towel to help absorb some of the moisture, but be prepared for a soft, chewy texture rather than a crispy one. -
How do I keep the fish from smelling too “fishy” when reheating?
The “fishy” smell often comes from oils oxidizing or the fish being overcooked. To minimize odors, ensure you don’t overcook the fish during the reheating process. Adding a fresh squeeze of lemon juice after reheating can also help neutralize any strong aromas and brighten the flavor of the fats in the breading. -
Is it safe to reheat fried fish that has been in the fridge for three days?
The FDA recommends consuming cooked fish within 3 to 4 days if stored in a refrigerator at 40°F or below. However, for the best texture and flavor, fried fish is best consumed within 1 to 2 days. Always check for off-smells or a slimy texture before reheating. -
Should I add more oil when reheating in the oven?
You don’t need a lot of oil, but a light mist of cooking spray or a brush of olive oil can help the breading crisp up. The existing oil in the breading will often be enough to facilitate the crisping process once it reaches a high enough temperature. -
Can I reheat fried fish from frozen?
If you have frozen your fried fish, it is best to thaw it in the refrigerator overnight before reheating. Reheating directly from frozen often results in a soggy exterior and a cold or frozen center. Once thawed, follow the oven or air fryer instructions mentioned above.