Preheat your oven to a low temperature, around 200°F (93°C). This low heat will help keep the food warm without overcooking it.
Place the fish and chips on a baking sheet in a single layer. If you have different components (fish fillets and fries), you can separate them slightly to allow air circulation.
Loosely cover the fish and chips with aluminum foil. This helps to retain moisture and prevent the food from drying out while keeping them warm.
Ensure that the fish and chips are not crowded on the baking sheet. Overcrowding can trap moisture, making the food soggy. Leave some space between the pieces.
Elevate the fish and chips by placing a wire rack on the baking sheet. This helps air circulate around the food, maintaining crispiness.
If your fish and chips have cooled down, you can briefly reheat them in a hotter oven (around 350°F or 180°C) for a few minutes. Be cautious not to overheat, as this can lead to dryness.
Keep condiments like tartar sauce, ketchup, or malt vinegar on the side when reheating. This prevents the fish and chips from getting too soggy, allowing individuals to add condiments as desired.
Once warmed, serve the fish and chips immediately to enjoy them at their best. The longer they sit in the oven, the higher the chance of losing their crispy texture.