I think what I would do is skip frying it – that’s just going to get soggy and there’s no way around it. Rub the fish with something that seems appropriate, like some crushed garlic, cumin, anise, salt, pepper, a little oil, and then refrigerate it for a couple of hours or even up to overnight as long as you don’t have any acidic component to your marinade/rub thing.

When you’re about ready to serve, you could bake it or grill it. Try to get people to eat as soon as it’s ready, but if you have to hold it a while, put it in a warm oven, covered to keep it from drying out.
If possible, I would really recommend cooking it in two batches rather than one batch that sits around for an hour since the texture of the fish will deteriorate and you could be risking someone getting sick.

Thanks for letting me off the hook with the second question. That first one took it all out of me! Hope my advice helped.

1) How can I make ono that tastes good as it sits out for probably an hour or more, and that I can make at least a half-hour before the party?

2) I forget! So you’re off the hook (no pun intended).

If you answer this I will facebook you and friend you and twitter follow you and myspace like you and all kinds of good things. So thanks in advance.

You do some fun recipes and make it entertaining. I got my girlfriend your book in hope that she’ll ACTULLY COOK… ~~~

Wish me luck…!

this was the first recipe of yours i tried and my family was oo’ing and aww’ing the whole way through.

THANK YOU!!

ps ur fun 2 look @