Beveled edge to the rescue:
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.from the best cook at Epicurious. So, when I heard that the fish spatula I seem to use nearly daily was a pretty well-regarded tool amongst my most culinarily skilled coworkers, I was thrilled.
You see, I'm a simple gal: one wooden spoon and one fabulous spatula are pretty much all I use stove-side. When it comes to flipping, prying, and plucking, I've heard a strong case for a whole host of spatulas, tongs, and even chopsticks. I respect that, I really do—and maybe one day I'll get there.
What sets it apart? A sturdy, slotted plane of stainless steel with an asymmetrical beveled edge, the fish spatula has a much longer head than your typical plastic variety, allowing you the right leverage to flip delicate items perfectly. It also feels good in the hand thanks to a wide wooden handle. It has a nice bit of springy give. And the spatula is thinner than many other varieties, with a sharp edge—which, again, makes it easy to slide under thin foods like fried eggs.
says it's quite simply the best device for flipping anything delicate—and who am I to disagree? Here's everything I use mine for.Starting with the obvious, this is a great tool to have on hand when you're cooking fish. The thin, sharp edge can slide under a tender filet without damaging it.
in my recipe rotation right now, and I owe the unmarred, delightfully crackly skin to my fish spatula.Once again: beveled edge to the rescue. With my fish spatula, I can slide between a burger and a cast-iron skillet without any chance of crumbling the meat. If it got a bit too greasy in your pan, the fish spatula can also help you out: the slotted plane won't transport grease, so you can lift the burger out of the grease, pour off a little, and put it back in to finish browning.
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