Fried fish is one of America’s favorite comfort foods. Who doesn’t love the crispy, golden coating surrounding tender, flaky white fish? Unfortunately, fried fish often loses its magic after the first day. The coating softens and the fish dries out.
But don’t toss out your leftovers just yet! You can revive fried fish to its original glory with my easy oven reheating method. I’ve tested all the popular reheating techniques, from the stovetop to the microwave, and the oven consistently yields the best results.
In this article, I’ll walk you through my foolproof process for reheating fried fish in the oven. I’ll also share tips to retain maximum crispness and prevent drying. Soon you’ll be enjoying your leftover fish tacos, fish and chips, and fried catfish as if they were freshly fried.
Why Reheat Fried Fish in the Oven?
The oven is the ideal environment for reviving fried foods. The hot, dry air crisps up the coating by removing moisture The indirect heat gently warms the fish without overcooking it
Here are some of the benefits of using the oven:
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Even heating – The hot air surrounded the food, reheating it evenly. No cold centers or burnt edges.
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Preserves crispiness – The dry environment dries out the batter so it becomes crispy again
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Prevents oiliness – Excess oil drips off during reheating for a less greasy, cleaner flavor.
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Retains moisture – The indirect heat warms the fish gently without drying it out.
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Easy process – Simply wrap, bake, and serve. Minimal prep needed.
While the stovetop and even the microwave can work in a pinch, the oven consistently delivers the best results. Now let’s look at how to make this oven magic happen in your own kitchen.
Step-by-Step Oven Reheating Process
Follow my simple 5-step process for reheating fried fish to crispy perfection.
What You’ll Need
- Leftover fried fish – Cornmeal-crusted fish works best
- Aluminum foil
- Baking sheet
- Oven thermometer (optional)
Prep the Fish
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Allow fried fish to come to room temperature. Remove fish from refrigerator and let sit 10-20 minutes. Cold fish takes longer to crisp and can overcook.
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Pat fish dry with paper towels. Remove any excess moisture that would make the coating soggy.
Bake the Fish
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Preheat oven to 350°F. The hot, dry air will crisp the coating.
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Place fish on foil-lined baking sheet in single layer without overcrowding. Too many pieces steams rather than crisps.
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Bake 10-15 minutes until fish reaches 145°F internally. Check early to prevent overbaking.
That’s all it takes to revive your leftover fried fish! Let’s look at some tips for maximizing results.
Tips for Oven-Reheated Perfection
Follow these simple tips and tricks for flawlessly reheated fried fish:
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Let it rest 3-5 minutes before serving. This allows the steam to escape so the coating stays ultra crispy.
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Use cornmeal over flour batter. Cornmeal makes a crunchier coating than flour after reheating.
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Reheat smaller pieces. Larger fillets overcook on the outside before the inside warms. Stick to popcorns shrimp, nuggets, and fish sticks.
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Flip halfway through. Flipping ensures even browning.
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Keep it uncovered. Covering makes the coating soggy. Let it bake uncovered.
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Brush with oil or melted butter before baking. The added fat promotes browning and prevents drying.
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Cook at higher heat for less time. 425°F for 7-10 minutes browns better than 350°F for 15 minutes.
Follow these simple oven reheating guidelines, and you’ll be enjoying your crispy fish as if it just came out of the fryer. Now let’s look at the common mistakes to avoid.
Common Reheating Mistakes
It’s easy to go from perfectly crisped fish to an inedible mess with a few rookie reheating mistakes. Avoid these pitfalls:
Microwaving
Never microwave fried fish! The waves heat the food unevenly, creating steam that saturates the coating into a gummy mess. Microwaved fish emerges rubbery and soggy.
Overcrowding the Baking Sheet
Too many pieces on one sheet prevents air circulation, causing fish to steam and get soggy. Leave 1-2 inches between pieces for ideal results.
Baking Too Long
It’s easy to overbake fish into cardboard. Start checking early and remove immediately once the internal temperature hits 145°F.
Covering with Foil
Trapping steam softens the crispy coating. Always bake uncovered.
Not Preheating
A hot oven immediately crisps the batter. Be sure to fully preheat before baking.
Follow my tips and avoid these common pitfalls, and you’ll be enjoying your leftover fried fish like it’s fresh from the fryer.
More Handy Tips for Frying Fish
Now that you’re a reheating pro, let’s look at some tips for frying fish perfectly in the first place:
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Choose a stable coating – Beer batter, panko, and cornmeal make the crispiest coatings.
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Dry fish thoroughly – Pat fish dry before coating to prevent sogginess.
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Double dip – Coat fish, let rest 5 minutes for coating to adhere, then re-dip before frying.
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Use a thermometer – Fry at 350-375°F for ideal crispness without overcooking fish.
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Don’t overcrowd – Fry in batches with 1-2 inches between pieces.
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Rest before serving – Let fried fish drain on a rack 5-10 minutes to maximize crispness.
Apply these frying tips for your crispiest fish yet.
Now you’re ready to fry up a batch of fish and reheat the leftovers to crispy perfection. Enjoy your fried fish revival tonight!
Frequently Asked Questions
Still have questions about reheating fried fish in the oven? Here are some common FAQs:
How long does it take to reheat fried fish in the oven?
At 350°F, fried fish takes 10-15 minutes to reach safe eating temperature of 145°F internally. Start checking early after 7-8 minutes.
Should you wrap fried fish in foil when reheating?
Yes, foil prevents drying and helps retain moisture. Make sure to wrap loosely to allow air circulation.
What temperature should you reheat fried fish?
350°F is ideal, allowing the batter to recrisp without overcooking the fish. You can go up to 425°F for quicker browning.
Should you flip fried fish when reheating?
Flipping halfway through promotes even browning. Use a spatula to carefully flip fillets or stir smaller pieces.
Can you overcook fried fish in the oven?
Yes, check early and remove immediately once fish reaches 145°F internally to prevent drying out.
Can you reheat fried fish without drying it out?
Brushing with oil before baking helps prevent drying. Also, don’t overcook, rest before serving, and wrap loosely in foil.
Using the oven is clearly the best way to revive leftover fried fish to its original glory. Follow these reheating guidelines and you’ll be enjoying your crispy fish like it’s fresh from the fryer. Now go indulge in some fishy comfort food tonight!
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.
Always cover the fish
When you reheat your fish in the oven, cover it loosely with foil to keep the edges from drying out and to protect yourself from fish smells. This will also help keep your fish from drying out in the middle before it gets warm all the way through.