We all love piping hot, crispy deep fried fish. There’s nothing quite like that first bite of a perfectly fried fish fillet or fish and chips. But leftovers are inevitable, and reheating deep fried foods like fish often leads to a soggy, greasy mess.
As a food blogger and amateur chef, I’ve had my share of fried fish reheating failures. But over time, I’ve learned some tricks to reheat deep fried fish so it comes out crispy and delicious again.
In this article I’ll share the best methods I’ve found to reheat your deep fried fish. Whether you made extra for meal prep, have takeout leftovers or just couldn’t finish your plate, these reheating tips will have your fish tasting freshly fried again. Keep reading to become a deep fried fish reheating pro!
Why Properly Reheating Fried Fish is Important
Before we get into the reheating methods, let’s review why taking the time to properly reheat fried fish is so crucial Fried foods are delicate, and fish even more so
Here are some of the reheating risks with fried fish:
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Soggy batter or crust – If fried fish isn’t reheated at a high enough temperature, the crust will steam and lose its crunch.
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Greasy texture – Fish has a good amount of oils that can leak out during the reheating process.
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Dry, stringy fish – Fish dries out easily, especially lean types like tilapia or cod. Too much heat during reheating intensifies this.
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Loss of flavor – That delicious fried taste can disappear if reheating isn’t done right.
Taking the time to reheat your fish with care will ensure you don’t end up with a lackluster meal.
Now, let’s get into the good stuff – the methods!
6 Best Ways to Reheat Deep Fried Fish
Based on my trials and errors, I’ve settled on 6 go-to reheating methods for deep fried fish. Here they are, along with why they work so well.
1. Oven (or Toaster Oven)
Hands down, the oven is my favorite way to reheat fried fish. It crisps up the coating evenly and warms the fish through without making it greasy.
Instructions:
- Preheat oven to 400°F.
- Place fish on a lightly greased baking sheet. I line mine with parchment for easy cleanup.
- Bake for 10-15 minutes if using a toaster oven, 15-20 minutes for a full-sized oven.
- Check occasionally to prevent burning. The fish is ready when hot and the crust is crispy.
I love the oven because it gives me more control than the microwave. The steady ambient heat crisps up the crust perfectly.
2. Air Fryer
My latest reheating obsession is the air fryer. It yields insanely crispy results. Air frying is like giving your fish a second pass in the deep fryer…but healthier!
Instructions:
- Preheat air fryer to 400°F.
- Place fish in air fryer basket in a single layer, not touching.
- Cook 5-10 minutes, checking frequently to avoid burning.
- Fryer times vary, so keep an eye on it. The fish is done when hot and crispy.
The air fryer is fast, easy, and makes the fish taste freshly fried. The only downside is that most models have small baskets that won’t hold a ton of fish.
3. Skillet
Don’t want to turn on the oven? A good ol’ skillet on the stovetop will give you crispy fish in minutes.
Instructions:
- Heat a skillet over medium-high heat and add 1 Tbsp oil.
- Place fish fillets in the skillet and cook 2-3 minutes per side.
- Watch carefully to avoid burning.
- Flip/rotate gently; fillets are delicate.
I like using a cast iron skillet because it gets sizzling hot to crisp up the crust. But any skillet will work. Just keep the heat high and cook times short.
4. Deep Fryer
My husband thinks I’m crazy for deep frying leftovers. But it’s the quickest, easiest way to recrisp fried fish since you’re essentially frying it twice.
Instructions:
- In a deep fryer or dutch oven, heat oil to 375°F.
- Fry fish 1-2 minutes until heated through and crust is crispy.
- Drain on paper towels and enjoy!
This method requires pulling out the deep fryer, but avoids the soggy texture reheating can cause. I don’t recommend it for health-conscious eaters or meal prepping.
5. Broiler
The oven broiler is a handy option for reheating breaded fish fillets or sticks quickly. The intense overhead heat crisps the coating in just minutes.
Instructions:
- Place fish on a broiler safe pan under the broiler 4-6 inches away.
- Broil 5-10 minutes until hot, flipping halfway through.
- Watch carefully to avoid burning.
I like using the broiler for fish reheating because it takes less time to heat up than the oven. Just be careful not to walk away, as broilers burn food easily.
6. Microwave
I won’t lie – I’m not a fan of microwaving fried fish. It often ends up a soggy, greasy mess. But in a pinch, the microwave can reheat your fish fillet edibly.
Instructions:
- Place fish on a microwave-safe plate.
- Microwave on 50% power in 30 second intervals.
- Check frequently; microwaves vary.
- Stop when fish is hot. Allow to sit 1 minute before eating.
The keys with the microwave are using 50% power, cooking in short bursts, and allowing the fish to rest before eating. This prevents it from getting rubbery.
Tips for Reheating Success
Now that you know the best reheating methods, here are some additional tips to ensure fried fish perfection:
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Let the fish come to room temp before reheating for more even heating.
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Reheat fish within 3-4 days of frying for the best flavor and texture.
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Patting fish dry with paper towels before reheating removes excess oil.
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Preheat ovens, air fryers, broilers, and skillets fully before adding fish.
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Use cooking sprays or mists instead of oils to cut calories.
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Turn or flip fish halfway through reheating for even crisping.
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Allow fish to rest 1-2 minutes out of the oven or microwave before eating.
Follow these tips and the fish will come out hot, crispy, and delicious every time. Now you can enjoy those leftovers without a disappointing meal.
Frequently Asked Questions About Reheating Fried Fish
I often get questions about the best practices for reheating fried fish. Here are some of the most common FAQs:
Is it safe to reheat fried fish more than once?
I recommend only reheating fried fish once. The texture and moisture content starts to degrade with multiple reheatings. Stick to one reheat for food safety.
Which is better – oven or microwave?
The oven is far superior for evenly crisping up fried fish without drying it out or making it greasy. The microwave can work in a pinch but risks uneven cooking.
How long does reheated fried fish last in the fridge?
Leftover reheated fried fish will keep 3-4 days in the fridge, just like freshly cooked fish. Store it in an airtight container. Reheating again isn’t recommended.
Can you reheat battered fish without sogginess?
Yes! Following my oven or air fryer instructions will crisps up battered fish perfectly. Letting it come to room temp first prevents excess moisture that can soggy the batter.
What about reheating fish and chips or fish tacos?
My methods work great for reheating fried fish in all forms – fillets, nuggets, sticks, sandwiches, tacos, etc. Just adjust cook times as needed to ensure fillings are hot.
Have more questions about reheating fried fish? Ask in the comments below!
Enjoy Your Revived Fried Fish
I hope these tips help solve your fried fish reheating woes. With a little trial and error, you’ll discover your go-to method for reviving leftovers to tasty perfection.
How to Reheat Fish
When I took my first bite of the first serving, I tasted flakey, tender, juicy fish with a little crunch on the outside. Or maybe it was a deliciously battered piece of seafood that crackled with flavor. The food you made is enough for two or three meals for you or your family, and it’s in the fridge right now.
But now it’s time to reheat it for another meal. When you take it out of the fridge, you might be wondering how to make it taste just as good as the first time you made it. Whether you fried, battered, baked, or broiled the fish, we have some great tips for making it taste just as good as the first time.
Fish is a delicate meat, so being gentle with it in its reheating is important. Any way you cook it, go for low temp and patience instead of quick and convenient.
Properly storing your leftover fish will greatly help with getting you the best results when reheating. Keep it in an airtight container in the refrigerator for no more than 3 to 4 days, tops. It will not taste or texture as good after being frozen, but you can do it if you need to or want to keep the leftovers for longer than a few days.
You will have better luck preserving the moistness and flavor of thicker cuts of fish. Thin fish, for example, tilapia, trout, or flounder, tend to dry out and overcook very quickly. If you are reheating thick swordfish or tuna steaks instead, the fish will stay tender and juicy better.
Fish that is high in fat, like salmon and mackerel, tends to smell more fishy after being reheated than when it was just cooked and served. This is because its fatty acids oxidize and turn into strong-smelling aldehydes, giving it a stronger fish smell.
Too high a temperature creates dry, overcooked fish
One common, and one of the biggest, mistakes when reheating fish is blasting it with too high heat. Overcooked, dry fish—like salmon—is not exactly a tasty, pleasant experience. It is always best to reheat very slowly at a low temperature. If you cook the fish slowly, you’ll keep as much of its tenderness and moisture as possible, losing much less than if you cooked it quickly.
It’s easy, it’s convenient, it’s quick and one button away from reheating your food. And it will dry out and overcook your fish. Unfortunately, your microwave won’t help in reserving the wonderful flavor of last night’s fillet. Microwaves use too much heat, which dries out fish too quickly and gives it an unpleasant smell because its fatty acids are oxidized. For example, when someone heats up seafood in the company microwave and the room smells like fish all day, an oven would keep that smell inside better. Also, reheating fish slowly and at low temperatures will help get rid of strong fishy smells.