Air fryers are awesome for this. But either way it involves taking it out of the polystyrene box to heat. Being at work they likely don't have plates, foil, etc. Doesn't seem likely they have more than a break room with a microwave.
Find out if soggy breading was the issue. Did you eat any of it? Was the fish off tasting?
They have plates and cutlery. I found out after spending $$'s on a case of plastic wrapped heavy duty with a napkin individually sealed cutlery packages. I didn't feel right taking them food and not providing a way to eat it!
Good questions
Dang, fancy place to work! Most break rooms provide the minimum with a small sink not big enough to wash dishes.
The fish wasn't off tasting it was just the usual frozen from Walmart. You know, off texture and not a firm piece of protein. It was broiled so no breading issue. I ate one and yeah, it was meh. Only fish we can get here that's not frozen, unless you catch it, is salmon, cod, or tuna.
Judy, the owner, is a really cool woman. She's got a farm a few miles out of town with rescue animals; like emews, alpacas, camels, and Lord only knows! She's good to her employees. The meal fund comes out of the tip jar and she reups it from her pockets so she's buying their lunch. Sometimes I make an extra plate and we leave it in the fridge for whoever is coming in on the closed days to manage the boarding animals.
Air fryer can't fix that. But you know that there's a reason the word "fried" goes in front of "catfish". I don't think I've ever seen it cooked another way, and there's probably a good reason for that.
Roasted emu on the menu? Lololol
My wife, Korean, used to fix a soup with catfish, spinach, spices, and fishcake. I can't get fishcake around here, could make it I guess, and I still make that soup occasionally. It's good!
If anyone can make catfish taste good it's someone who has a good working knowledge of Asian cuisine and spices. That would not be me or most southerners, which is why catfish gets fried!
What are you meaning by fishcake?