Why is it important to serve deep fried fish and shellfish immediately after cooking?

Answer by  nettarae11 (17)

If not served right after cooking, the taste and texture of deep fried fish and shellfish will be ruined causing them to become soggy or glaze over.

Answer by  Ginny (2251)

If the dish sits too long after frying, it will get soggy and limp because the oil will be soaked into the fish instead of keeping the coating crispy.