"Pico Rico" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>> Yesterday I was sort of pan-frying ( no fat so I guess that's maybe not
>> exactly 'frying') some salmon croquettes. They were a little fragile.
>> Since I'm the one who does the dishes, I opened the drawer where quite
>> a collection of tongs, spatulas, dippers and forks are housed and tried
>> several. All of them were adequate; none were great.
>> What's your weapon of choice when you need to turn food to brown the
>> other side? Polly
>
> you have some good answers, so I will ask a question: were they "too"
> fragile? If so, why, and how to solve?
>
Salmon is a flaky fish. Even not knowing the binders involved in making the
OP's "croquettes", when I make salmon patties they do tend to be a bit
fragile. I use a wide slotted spatula to get under and turn them.

Jill