Fish spatula
A fish spatula is a thin, flexible, slotted turner that slides under delicate fish, eggs and pancakes without breaking them. Here is how to use one.
Also called Fish slice, Fish turner, Slotted offset spatula.
A fish spatula is a turner with a thin, flexible metal blade that is angled up from the handle and cut with long slots. The thin edge slides under a piece of fish without tearing the skin, and the flex lets it hug the pan. The slots let oil drain away. In the UK a similar tool is called a fish slice. Despite the name, it is one of the most useful turners for almost any food.
How to use it
- Wait until the food is ready to turn. Fish skin and seared meat release on their own once a crust has formed.
- Slide the blade in at a low angle, keeping it pressed flat against the pan.
- Move it in one smooth push all the way under the food, then lift and turn with your wrist.
- For a large fillet, use the spatula underneath and a spoon or a second spatula on top to guide it.
Other good jobs for it are flipping fried eggs, pancakes, burgers and fritters, lifting cookies off a sheet pan, and turning scallops. The angled shape also makes it easy to baste with a spoon while holding food in place.
Substitutes
A thin metal offset spatula works, or a wide plastic turner on a nonstick pan. Thick, stiff turners and tongs tend to break delicate fish.
Common mistakes
- Using a metal fish spatula on a nonstick pan. It scratches the coating. Look for a heat-resistant nylon or silicone-edged version for those pans.
- Turning fish too soon. The skin sticks and tears. Give it time to pan-fry and release.
- Lifting with the blade tilted up. The edge catches and breaks the food instead of sliding under it.
- Leaving it resting in the hot pan. The handle can get hot and some handles melt.
In recipes
"Turn carefully with a thin spatula" or "use a fish slice" both mean this tool. A recipe that asks for it is warning that the food is fragile.
Recipes made with it
2 recipes from the sites we collect.
Related terms
- Pan-fryPan-frying cooks food in a skillet with a thin layer of hot fat over medium to medium-high heat, so it browns on each side as it cooks through.
- FilletA fillet is a boneless piece of fish or meat, and to fillet is to cut that piece away from the bones. Here is how to fillet a round fish cleanly.
- SkilletA skillet is a frying pan with low, sloped sides for searing, frying and sautéing. Here are the materials, sizes and how to choose the right one.
- TongsKitchen tongs are spring-loaded grips for turning, lifting and serving food without piercing it. Here is how to use them and which kind to buy.
- Nonstick panA nonstick pan has a slick coating that stops eggs, fish and pancakes from sticking with little fat. Here is how to use it and make the coating last.