Whether you deep fry, or pan-fry, or pan-sauté fish, a well-designed fish spatula will take your fish game to another level. Use a fish spatula and your fish (or fried chicken), fried okra, and fried anything, will come out crispier and looking better than ever. Here are three things to consider when buying a fish spatula.
This set can tolerate temperatures up to 400 degrees F. Rachael Ray
The thin leading edge of a fish spatula allows it to easily slide under fish fillets while they simmer in the pan, even if they’re starting to stick. It’s also handy when you want to cut a fillet into several pieces. A spatula with a thin edge will knife right through the thickest fillets.
The blade of this model is made from food-grade stainless steel. Mercer Culinary
The slots in a fish spatula aren’t just to make it look sleek. They allow you to drain oil from the fish while the fillet rests for a moment on the spatula. It’s almost like it’s working double duty—a spatula and a slotted spoon in one.
These are non-scratching, so they’re great for non-stick and coated cookware. di Oro
While you want a flexible tip for scooching under ready-to-flip fillets, it’s handy to have a fish spatula with a bit of backbone so it’s stiff enough to scrape up all those delicious, crunchy bits that stick to the bottom of the pan. Drizzle those fish crunchies over white rice and you’ll be the hit of fish camp.