Fried foods can be tough to reheat. And while the goal is to recapture that original texture, most of us have experienced the disappointment of microwaving a fish patty that was just too rubbery to bother with. Because of — when it comes to fried fish, you're much more susceptible to uneven heating.
This can be true in general, but add a bread coating to the mix, and you're almost sure to end up with cold spots in your filet and hard or burned bits in your breading. Despite the microwave's convenient design, which can help in the right setting, there is no way to ensure an even reheat with certain foods. Luckily, there are better options; from convection ovens and air fryers to stovetop re-frying, a variety of reheating methods provide their own set of pros and cons.
Our favorite is pan frying, but the oven or air fryer can work well too. Air Fryers and Ovens While air fryers, convection ovens, and standard ovens all operate in similar ways, the former two differ from a conventional oven because the air is being circulated during the reheating process. Because of the moving air, there's less need to flip or rotate ingredients while using an air fryer/convection oven.
Both of those do a great job with fried fish in particular because of the high temperatures reached inside, but that heat can be the opposite of beneficial if you don't take precautions. One downfall to these methods is the potential of drying out your leftovers if left cooking too long. To prevent this from ha.