Instructions

1. Remove the fried fish from your the plate. Containers are often made of aluminum, paper or Styrofoam. Aluminum can leave a slight metallic taste, while paper can absorb the moisture in the fish. Styrofoam containers are not bad, however, they are also not air tight.

2. Scrape away any sauces that are on the fish. Sometimes tarter or cocktail sauce rest alongside the fish on your plate. If left on the fried fish they can make that part of the fish soggy. Scrape off any sauce to the best of your ability, while not scraping away the breading.

3. Place the fish in an air-tight container. If the fish is still hot, then allow it to cool before sealing it. If it is still hot and you seal it, you can create steam that can dampen the fish. Once the fish has cooled, place the lid on the container and make sure that it is air tight.

4. Place the fried fish in the fridge. If you have a meat drawer, you can place the fish there. However, in the air-tight container the fish won't pick up any other flavors from pungent foods if placed in other drawers or compartments.