Avoid serving your guests cold fish by organizing your frying system and setting up a way to keep the fish warm. The fish will stay fresh and crisp for up to half an hour. Use this method to also keep any fried side dishes warm until serving, such as potatoes or hush puppies.
Things You'll Need
Frying drain rack or baker's cooling rack
Preheat an oven to 200 degrees Fahrenheit, and line a baking sheet with two pieces of newspaper.
Turn a frying drainage rack or baker's cooling rack upside down on the newspaper-lined baking sheet so the feet point toward the ceiling.
Transfer the fish immediately from the fryer to the upside-down drainage rack, arranging the pieces in a single layer on the rack.
Put the baking sheet holding the drainage rack into the preheated oven, and keep the fish warm for up to 30 minutes.
Keep the fish in the oven for no more than 30 minutes or it will start to become dry. For larger crowds, you may need to set up more than one baking sheet to hold all the fish.
Cooked foods should be kept above 140 F to prevent the risk of foodborne illness.