Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen tips: Fish spatula

March 29, 2012 |  8:00 am

Fishspatulabobchamberlin

Whether you cook fish a lot, or fix it just once or twice a year, a fish spatula can make quick and easy work of lifting and flipping those delicate fillets and steaks as they cook away.

Unlike standard metal spatulas, which can be thick and awkward around fish, a fish spatula is extremely thin and flexible. The lightly angled spatula comes with rounded corners and usually has a beveled edge, making it easy to slide under the most fragile fillet so you can lift it out of the pan. The large spatula comes with wide slats, allowing liquids to drain while minimizing surface contact with the fish so it doesn't stick to the spatula and tear as it's handled.

And while the name might make it sound like this is a single-use tool, fish spatulas are handy for a variety of kitchen tasks where a delicate touch is needed, whether you're cooking eggs or flipping crepes.

Fish spatulas are available at cooking supply stores, as well as online, and a basic one should set you back no more than $10 to $20.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Photo credit: Bob Chamberlin / Los Angeles Times

Comments 

Advertisement










Video