Whether batter fried or coated in corn meal, fried fish has a crispy, satisfying texture while it is hot. As the fish cools to room temperature, the oil in the surface of the food, combined with the steam released during the cooling process, makes the fish soggy. Covering the fish with plastic makes it worse because the steam condenses on the plastic and drips onto the food. To keep your fish crispy, you need to blot any excess grease and keep the fish hot and dry until you are ready to eat.
Things You'll Need
Preheat your oven to 300 degrees and put the oven rack in the center of the oven.
Line a large plate with paper towels. The towels will soak up the oil from the frying.
Fry your fish in a deep fryer, using your favorite recipe. Cook in small batches of two to four pieces. Put each finished piece on the paper towel-lined plate. Put two more pieces of paper towel on top of the fish and gently press to remove as much oil as possible.
Transfer the fish to the wire mesh sheets. Put the mesh sheets on the cookie sheet and put it all in the oven. Leave the fish in the oven until you are ready to eat.
Repeat for the rest of your fish. Discard the paper towels and use a fresh set if they become saturated with oil. Turn the oven off as you cook your last batch of fish.
To store the food in an air-tight container, wait until it has stopped steaming before sealing the container.
Fried fish may become soggy if stored in the refrigerator. Warm them up in a 300-degree oven to restore crispiness.
References and Resources"The Fearless Frying Cookbook"; John Martin Taylor; January 1997
ResourcesCooks.com: Beer-Battered Fish Recipe
Cooks.com: Cajun Catfish