Quick Overview
Yes, it is generally safe to store fried fish in the refrigerator for 3-4 days when properly stored. Fried fish should be cooled to room temperature within 2 hours of cooking before refrigerating in airtight containers. Make sure the fish is thoroughly cooked through and any moisture is blotted to prevent sogginess. Fried fish can be safely reheated directly from the fridge before serving.
How Long Can Fried Fish Be Stored In The Fridge?
Properly cooked and stored fried fish will last 3-4 days in the refrigerator. The key is making sure the fried fish is cooled quickly after cooking and stored in an airtight container to prevent moisture buildup.
Here are some fridge storage guidelines for fried fish:
– Let fried fish come to room temperature within 2 hours of cooking. Do not put piping hot fried fish straight into the fridge as this can raise the temperature and spoil other foods.
– Store fried fish in airtight containers or resealable plastic bags. Make sure to press out any air and seal the container tightly. This prevents moisture from accumulating and making the crust soggy.
– Consume refrigerated fried fish within 3-4 days for best quality. The crispiness may start diminishing after that time.
– Do not store fried fish for longer than 5 days maximum in the fridge. The oil in the coating can start turning rancid.
– Check for signs of spoilage before eating refrigerated fried fish. Look for sliminess, off odors, or mold growth. Discard if any mold, smells, or slime develops.
Tips For Refrigerating Fried Fish
Follow these tips for safely storing fried fish in the refrigerator:
– Allow fried fish to cool at room temperature for no more than 2 hours before refrigerating. The fridge will cool fried fish fastest when it starts off closer to fridge temp.
– Place fried fish in a single layer on a plate or pan when cooling. Do not stack fried fish as this slows cooling.
– Once cooled, transfer fried fish to an airtight container. Glass or plastic containers with tight sealing lids work best.
– Remove any moisture with paper towels before refrigerating. Excess moisture can make the crust soggy.
– Make sure fried fish is thoroughly cooked through before refrigerating. Undercooked fish is prone to bacteria growth.
– Store fried fish on a shelf rather than the door, which experiences more temperature fluctuations.
– Do not overcrowd the fridge. Too much fried fish can restrict airflow and inhibit cooling.
– Consume refrigerated fried fish within 3-4 days. Use the sniff test to check for spoilage odors.
– Avoid cross-contamination by keeping fried fish away from raw foods like meat and eggs.
Fridge Settings For Fried Fish Storage
Set your refrigerator below 40°F (4°C) for safely storing fried fish. This inhibits bacteria growth. The ideal fridge temperature for fried fish is 35-38°F.
Check that your fridge is cooling properly if food seems to be spoiling too quickly. Make sure to check temps with an appliance thermometer, as fridge dials are not always accurate.
The key is monitoring temps and making sure your particular refrigerator can maintain a safe zone for the duration needed to store fried fish. Adjust settings as needed to keep fridge temps in the optimal range.
How To Reheat Fried Fish Safely
Fried fish that has been properly stored in the fridge for up to 3-4 days can be safely reheated and consumed. Here are some tips for safely reheating refrigerated fried fish:
– Reheat fried fish to an internal temperature of 165°F. Use a food thermometer to verify temperature.
– Preheat oven to 350°F. Place fried fish on a baking sheet and reheat for 10-15 minutes until hot and crispy.
– Pan fry over medium heat for 4-5 minutes per side until heated through and the crust recrisps.
– Microwave for 60-90 seconds on high, checking frequently and reheating in 30 second increments.
– Air fry at 380°F for 4-8 minutes, shaking halfway, until heated through.
– Do not eat fried fish that smells bad or feels slimy after reheating. Reheating does not make spoiled fish safe to eat.
– Only reheat fried fish once. The quality diminishes with repeated reheating.
Food Safety Tips
Practice food safety when reheating fried fish by:
– Using clean utensils and cookware to prevent cross-contamination
– Discarding any spoiled fried fish that smells or looks off
– Making sure reheated fried fish reaches an internal temperature of 165°F
– Never letting fried fish sit out for over 2 hours during reheating
– Serving reheated fried fish immediately and not letting it sit out
– Not saving reheated fried fish for later
Can You Freeze Fried Fish?
Yes, fried fish can be frozen for longer term storage beyond 3-4 days. Properly frozen fried fish maintains quality and taste for 2-3 months.
Follow these tips for freezing fried fish:
– Cool fried fish completely before freezing. Do not freeze piping hot fried fish.
– Use airtight containers or heavy duty freezer bags. Squeeze out excess air.
– Portion fried fish pieces into single layers with parchment between layers.
– Avoid overcrowding freezer to allow for adequate air circulation.
– Label containers with type of fried fish and date.
– Store fried fish in the freezer no longer than 2-3 months for best texture.
Thawing Fried Fish
Safely thaw frozen fried fish before reheating and eating:
– Thaw overnight in the fridge for slow safe thawing.
– Thaw in cold water, changing water every 30 minutes.
– Thaw in the microwave using “defrost” setting if available.
– Cook frozen fried fish longer, increasing time by 50%, if reheating without thawing.
– Avoid leaving fried fish out at room temperature to thaw, which can cause bacteria growth in the “danger zone” between 40°F-140°F.
How To Keep Fried Fish Crispy?
Fried fish tends to lose its signature crispy crunch over time in the fridge. Here are some tips for keeping fried fish as crispy as possible:
– Use smaller thin fish fillets vs thick pieces. Thinner fish fries up crispier.
– Pat fish dry thoroughly before breading and frying. Moisture ruins crispy crusts.
– Double breading gives an extra crispy crunch. Dredge in flour, dip in egg wash, then coat with breadcrumbs.
– Let oil fully reheat between frying batches. The temperature should reach 375°F.
– Drain fried fish on a wire rack or paper towel lined pan. Don’t stack pieces.
– Let cool completely before refrigerating. Moisture ruins crispness.
– Reheat at high temperatures like in an air fryer or oven. Avoid microwaving.
– Consume within 3-4 days and don’t freeze for more than 2 months.
Best Fish For Frying
These fish hold up well to frying and refrigeration:
– Tilapia
– Cod
– Catfish
– Trout
– Flounder
– Snapper
– Sole
– Perch
– Whitefish
Avoid fatty fish like salmon and tuna which can turn rancid quicker. Lean white fish fillets make the best fried fish.
What About Storing Fried Shrimp In The Fridge?
The same fridge storage guidelines apply to fried shrimp as fried white fish. Properly cooked fried shrimp can be stored for 3-4 days in the fridge by following these tips:
– Fully cook shrimp until opaque and pink. Undercooked shrimp spoils rapidly.
– Let fried shrimp cool completely before refrigerating, within 2 hours of cooking.
– Place in an airtight container and press out excess air.
– Store shrimp in the back of the fridge away from fresh produce.
– Consume within 3-4 days for best quality and safety.
– Discard if any strange odors, sliminess, or spoilage is noticed.
– Reheat thawed or refrigerated fried shrimp to 165°F until hot.
Storing fried shrimp works best for smaller shrimp. Larger prawns don’t hold up as well to crisping after refrigeration. For best results, fry and consume extra large shrimp within a day or two.
Can Fried Shrimp Be Frozen?
Yes, properly cooked fried shrimp can also be frozen by:
– Cooling fried shrimp completely before freezing
– Using airtight freezer containers or bags
– Pressing out excess air
– Freezing in single layers between parchment
– Labeling with date and contents
– Storing no longer than 2-3 months
Thaw frozen fried shrimp overnight in the fridge before reheating to 165°F until hot and crispy. Take food safety precautions when handling seafood.
Storing Other Fried Foods
In addition to fried fish and shrimp, other fried foods can be stored in the refrigerator or freezer including:
Fried Chicken
– Store fried chicken up to 4 days in fridge
– Reheat to 165°F
French Fries
– Store fries 3-4 days in fridge
– Reheat in 400°F oven
Fried Vegetables
– Keep 2-3 days in fridge
– Crisp up with air frying
Fried Mozzarella
– Refrigerate up to 5 days
– Reheat gently in oven
Fried Zucchini
– Store 2-3 days in fridge
– Microwave until hot
Fried Cheese Ravioli
– Keep 3-4 days in fridge
– Boil, don’t microwave
Funnel Cake
– Store 2 days in fridge
– Recrisp slices in air fryer
Hush Puppies
– Refrigerate up to 5 days
– Bake in oven until heated through
The key is proper cooking, rapid cooling, and storage in airtight containers. Reheat fried foods thoroughly before consuming. Discard any leftovers that smell or appear spoiled.
Food Safety Precautions
Take these food safety precautions when handling, storing, and reheating fried fish and other foods:
– Cook fish and seafood to safe internal temperatures to destroy bacteria and parasites. Fish should reach 145°F.
– Do not leave fried foods in the “danger zone” between 40-140°F for more than 2 hours total.
– Rapidly cool fried foods within 2 hours before refrigerating.
– Check fridge and freezer temps to ensure appliances stay in safe ranges.
– Store leftovers in airtight containers with excess air pressed out.
– Label containers with contents and dates. Follow “first in, first out” when using oldest leftovers first.
– Discard leftovers after 3-4 days in the fridge or 2-3 months in the freezer.
– Reheat fried foods to 165°F. Discard anything with an off smell or appearance after reheating.
– Avoid cross contamination by keeping fried fish and seafood away from raw meats and eggs.
– Wash hands, utensils, and surfaces thoroughly after handling raw and cooked seafood.
Following basic food safety provides protection against foodborne illnesses when enjoying fried fish and other leftovers. Be aware of proper cooking, cooling, refrigeration, and reheating guidelines for optimal quality and safety.
Conclusion
Fried fish and shrimp can be stored in the refrigerator safely for 3-4 days when properly handled. Allow cooked fried seafood to cool completely before refrigerating in covered airtight containers. Press out excess moisture and air to prevent sogginess. Store fried seafood on fridge shelves rather than the door and consume within 3-4 days for best taste and texture. Leftover fried fish can also be frozen for 2-3 months with proper wrapping. Reheat refrigerated or frozen fried seafood thoroughly to 165°F before serving. Take care to prevent cross contamination and growth of bacteria when storing and reheating fried seafood and other leftovers. Following basic food safety guidelines allows you to safely enjoy the convenience of fried fish stored in the fridge or freezer.
