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-> Recipe Collection
-> Fish
nosher
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 Mon, Sep 15 2014, 3:30 pm
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I often break the slices and then the fish is not pretty to serve. Advice please.
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nosher
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Mon, Sep 15 2014, 3:36 pm
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Doesn't the fish break where the tongs are not directly holding the fish?
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gp2.0
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Mon, Sep 15 2014, 3:51 pm
1. Non stick spray
2. Right after you put the fish in the pan, move it around a little before it starts sticking.
3. I use a wide spatula to flip it.
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zaq
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Mon, Sep 15 2014, 5:40 pm
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You need a very wide, very thin, very flexible spatula. Most spatulas sold in discount stores are too thick and rigid to do the trick.
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nosher
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Mon, Sep 15 2014, 6:31 pm
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Zaq, that's actually what u used tonight and I still managed to break the large pieces. Not all slices of fish for on the spatula.
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yo'ma
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Tue, Sep 16 2014, 8:32 am
Either I use two spatulas or I cut it ibto smaller pieces, a nice size rectangle and then bread. When I did it like that, it was the best. Also, you have to make sure it's nice and brown. The more it's cooked, the less likely it will break. Just don't overcook it that it will burn or dry out. 
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