How to cook frozen cutlets so that they are delicious. How to cook frozen vegetables for maximum benefit

Among the variety of desserts, fried ice cream stands out especially. How can you fry ice cream? It is simply impossible to imagine this picture at the first thought. There are a lot of recipes for making fried ice cream, but the principle of frying is the same.

Fried ice cream (it can also be called deep-fried ice cream or battered ice cream) is an Asian dessert that is a ball or stick of ice cream in a crispy crust. A kind of combination of the incongruous: hot plus cold. However, this is not good for tooth enamel; such temperature changes cause it to crack and its protective properties are reduced. Therefore, you shouldn’t get too carried away with this dessert, or, alternatively, you can eat it chilled.

How to make fried ice cream: a recipe at home

So, what is fried ice cream made from? To make classic fried ice cream, you need the following ingredients:

ice cream (sundae or cream) 1 kg;
half a cup flour;
eggs 2 pcs;
refined vegetable oil for frying;
breading to your taste (crumbs, coconut flakes, puffed rice, crushed or finely crushed corn flakes, cookies or nuts);
chocolate or syrup for topping and decoration.

To prepare an amazing dessert, ice cream must be very chilled, frozen in the freezer. You need to work with ice cream immediately, as it melts rapidly at room temperature. Next, follow the step-by-step diagram:

Using a special or regular spoon, make balls of the ice cream of the same size. If the balls do not come out, cut into briquettes; the taste and appearance will not change in any way.
Place the finished balls (briquettes) on a baking sheet lined with baking parchment and place in the freezer for 1-2 hours until the ice cream freezes again.
While the ice cream is resting, prepare 3 cups of breading ingredients: the first cup will contain flour, the second will contain whisked eggs, and the third will contain crushed crackers or corn flakes (basically whatever you decide to use for the breading).
Remove the ice cream balls (briquettes) from the freezer and quickly continue working with them: first roll each ball (briquette) well in flour, then in a beaten egg and finally in dry breading. Make sure that the breading fits tightly onto the ice cream.
Place the balls back on the baking sheet and place in the freezer for another 2 hours.

How to fry ice cream?

After the specified time, heat large quantities of vegetable oil in a deep container (or deep-fry) to 180-200 °C. It is necessary to fry ice cream balls (briquettes) 2-3 pieces at a time for 20-30 seconds, so as not to sharply reduce the temperature of the oil, otherwise the crust will not turn out crispy.

As soon as the breading turns golden, carefully remove the ball (briquette) from the oil and place it on a plate lined with a paper napkin to absorb excess fat from the dessert. Then remove the napkin, and pour chocolate or sweet syrup melted in a water bath over the fried ice cream, and garnish with a sprig of mint.

Fried ice cream is served hot, but if you wish, you can cool it for a few minutes in the freezer, which is not recommended if the refrigerator is used correctly.

Fried ice cream in Asian style batter

The main difference between this recipe and the previous one is that ice cream balls (briquettes) are dipped in ready-made batter (tempura) and immediately fried.

Ingredients:

1 cup flour;
1 egg;
1 glass of ice water;
1 tsp baking soda;
1 tsp vanilla extract;

Place the formed ice cream balls or briquettes on a baking sheet lined with baking parchment and place in the freezer for 1-2 hours.

Prepare the batter:

Mix the sifted flour with soda.
Add the egg and beat the mixture until foam forms.
Pour in ice water.
Add vanilla extract and mix thoroughly.

How to fry ice cream?

In a deep frying pan or saucepan, heat the vegetable oil well, drop the ice cream balls (briquettes) into the batter and immediately into the hot oil. As soon as the batter is golden brown, take out the dessert and place it on a paper napkin to remove excess fat.

The dessert is served hot, sprinkled with powdered sugar on top as a decoration.

Fried ice cream in Mexican batter

Mexicans like to fry ice cream in a batter made from crushed cookies, crushed corn flakes or crushed nuts. A must-have ingredient for Mexican fried ice cream is ground cinnamon.

Ingredients:

ice cream (seal, creamy) 500 g;
crushed corn flakes (nuts or cookies);
2 eggs;
2 tbsp sugar;
1 tbsp ground cinnamon;
1 tbsp milk with 3.2% fat content;
refined vegetable oil for frying.

Place the formed ice cream balls or briquettes on a baking sheet lined with baking parchment and place in the freezer for 1-2-3 hours.

Mix crushed corn flakes with ground cinnamon and the breading is ready. Roll frozen ice cream balls (briquettes) in breading and return them to the freezer for 1-2 hours. If the breading does not stick well to the ice cream, let it melt a little.

Batter is thoroughly beaten milk, eggs and sugar. Frozen breaded balls (briquettes) are dipped into batter and again into dry breading. Return the balls (briquettes) to the freezer for another couple of hours. After the specified time has passed, heat the oil well in a deep container (frying pan or saucepan) and start frying for 20-30 seconds.

The dessert is served hot, topped with honey, chocolate or caramel melted in a water bath to enhance the taste.

Baked ice cream recipe

Do not confuse baked ice cream and fried ice cream, as these are completely different desserts. Ice cream is baked inside a sponge cake and decorated with a fluffy protein cap (meringue) on top.

Ingredients:

ice cream (cream or ice cream) 500 g;
ready-dried biscuit 200 g;
pears 200 g;
whites from 8 chicken eggs;
powdered sugar 1.5 cups (1 cup for making meringue and 0.5 cup for decoration);
vanilla sugar 1 tsp.

Step by step recipe:

We harden the ice cream in the freezer.
Prepare the meringue: beat the egg whites in a blender, gradually adding powdered sugar and vanilla sugar. As a result, we should get a fluffy, white, stable mass. Place the finished meringue in the refrigerator.
Cut the pre-dried sponge cake into 2 cm thick cubes and place them tightly on the bottom and sides of the baking dish.
We peel the pears from the cores and cut them into slices 1 cm thick, place them on the sponge cake.
Place a layer of frozen ice cream on top of the pears.
Finally, top the ice cream with the remaining pear slices and biscuit bars.
Cover the top and sides of the resulting pie with meringue.
Bake the pie in the oven at 240-250 °C for 2-3 minutes. The meringue should be nicely browned.
Decorate the baked ice cream with powdered sugar.

On weekdays, there is often not enough time to prepare complex lunches, so you have to use prepared ingredients. Frozen food for future use is very helpful. It’s good if you have homemade ones, but if not, we use store-bought ones. So, let's tell you how to fry frozen cutlets.

The most common mistake is that many defrost semi-finished products in the microwave because they do not know how to properly fry frozen cutlets. As a result, the product loses its shape, as they say, they become limp, which makes them difficult to fry later, they stick to the pan or turn into an unappetizing mess. That is why it is important to take some points into account.

Frozen cutlets are always cooked with spices, so you should not salt them during the frying process. If there isn't enough salt, you can always add more salt to your meal.
Frozen cutlets fry slower than fresh ones, so if the package does not indicate how long to fry frozen cutlets, let them simmer for 10 minutes on each side, and then carefully pierce them with a skewer. The flowing juice from the finished cutlets will be clear.
Sometimes the question arises of how to fry frozen cutlets in a frying pan so that they do not stick. The answer is simple: a lot depends on the type of cutlets and the frying pan. If you are confident in your frying pan, choose the right semi-finished product: the cutlets should be of the same shape, the same size, they should have a sufficient amount of breading (it is the cutlets that are not breaded in breadcrumbs that usually burn, and breading a frozen semi-finished product is pointless).
You need to lower the cutlets (again, so as not to burn) into well-heated oil (when a slight smoke appears).
If you don’t know what oil to fry frozen cutlets in, don’t think long, take what’s at hand. True, there are subtleties. fry only in butter, and

The dumplings fried until crispy resemble pies to some, some see them as small pasties, but there are simply no people indifferent to the dish! Adults love them and children adore them. They are suitable at home and outdoors. The most important thing is to learn how to fry them correctly, achieving an even golden crust on all sides of the dumplings.

Boiled dumplings and fried ones are two fundamentally different dishes in taste. Frying automatically turns the dumplings into a kind of fast food - if desired, they can be easily eaten even on the run, tossing them into the mouth like sunflower seeds.

The biggest difficulty is not to overcook the product, to achieve a uniform texture, to cook it the same on all sides, without drying out the filling. This is easy to do if you follow a few tips.

Classic frying technology includes several steps:

Heat a frying pan over high heat.
Pour vegetable oil there so that it is two fingers higher than the bottom of your dish.
Wait until light bubbles appear on the oil.
Throw dumplings in there.
Reduce heat to medium.
Fry them, stirring constantly.
Remove the finished dumplings as they are ready.
The sign of readiness is a golden-honey brown crust.

Immediately after frying, it is important to place the dumplings on a paper towel - it will absorb excess oil. You can serve the dish with a sauce of tomatoes and herbs, mayonnaise, garlic and sour cream, and in nature - with barbecue sauce or ketchup.

Remember! Dumplings are quite a high-calorie product in themselves: 100 grams of the finished dish contains up to 300 kcal, depending on the composition. Frying increases it many times over, because in the process they absorb a large amount of vegetable oil.

How to fry frozen dumplings in a frying pan?

A frozen pack of dumplings always lies in the refrigerator of bachelors and thrifty housewives with many children. It happens that there are guests on the doorstep, or an unexpected picnic is planned, but there is nothing to take with you. No problem - frozen dumplings will quickly come to the rescue. But there are some subtleties - it’s very easy to undercook the product, leaving some sides raw and the other “smoky.”

Try to follow the following rules:

Preheat a frying pan to medium heat.
Add half a glass of water (based on a standard pack of dumplings of 0.9 kg).
Wait for the water to warm up.
Place dumplings there.
Stir them and cover with a lid.
After 2-3 minutes, stir again.
When the dumplings have thawed a little, add 30-40 ml to them. oils
Continue frying, stirring constantly.
The finished dumplings are golden; you need to remove them carefully, one at a time, using a slotted spoon.

Make sure that the frying utensils are spacious and that the dumplings do not stick together. In a small frying pan you can fry them in portions, pouring 7-8 pieces into the frying pan. Remove when ready, adding new ones. Don’t think that the process is complicated - the total cooking time will not exceed 15 minutes per kilogram of dumplings.

Serving the finished dish is especially good with hot sweet mint tea.

This is interesting! Some housewives advise before cooking to let the dumplings thaw slightly for 10 minutes, and then lightly “flatten” each one with your hands. It is believed that this way they cook more evenly and become tastier. But remember: they must thaw on a board sprinkled with flour: otherwise the meat ears may stick and tear before frying begins.

Frying in oil and water

Frying in oil and water is somewhat different from classic recipes. Here it is important to first heat the oil over medium heat, and then, as soon as the dumplings are slightly fried, add a little water and cover the frying pan with a lid.

To ensure a satisfying result, follow these steps when frying:

Heat the frying pan over medium heat: if you immediately turn it on high, they may burn.
Add oil there and heat it properly.
Add dumplings in portions, optimally: 8-9 pieces at a time.
Stir constantly to prevent them from sticking together.
Add water as soon as you see that the dumplings have become transparent: this means they have thawed slightly, and the steam will only speed up the cooking process.
When the dish is almost ready, you can add half a glass of sour cream. The sauce soaks the dumplings and they literally melt in your mouth.

Data! The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking. This way the dumplings quickly thaw, and timely added vegetable oil allows you to achieve a pleasant golden crust.

Boiled dumplings in a frying pan

Ready-made boiled dumplings can also be slightly fried: this variation is very popular with children who love a crispy crust in butter. But here it is very important to cook the dumplings correctly and not to bring them to readiness, otherwise they will fall apart during the frying process.

Achieving the right result is simple: first boil the dumplings until half cooked, removing them from the pan 1-2 minutes after floating. While they are cooking, heat a frying pan, add a large piece of butter and let it melt. Place the dumplings on a hot frying pan, let them “set” at the bottom, and then turn them over. Frying should be quick, then the meat “ears” will not have time to lose their shape and will retain their elastic, attractive appearance.

What to serve the dish with? It is very unusual and tasty to eat dumplings with water to which a weak solution of vinegar and black pepper has been added. It is best to treat children by seasoning the dish with sour cream.

Advice! When buying dumplings for frying, pay attention to the product category. Category “A” is considered the best: these dumplings contain 80% natural meat. In category “B” this figure decreases to 60%, and the least amount of meat is added to dumplings labeled “B”, “G”, “D”. There will always be more dough in such a product; manufacturers also do not regret adding semolina, soy and trimmings to the minced meat. To play it safe, it’s better to make the dumplings yourself and freeze them for future use.

How to fry dumplings with cheese?

The cheese crust adds a festive taste, so these dumplings are easy to prepare for buffet tables, for example, for children's birthdays.

To prepare you will need:

Ready-made dumplings (can be frozen) – 0.9 kg.
Vegetable oil – 3 tbsp.
Soft cheese of any type – 150 g.

Fry the dumplings according to the classic recipe. Place in a baking dish and sprinkle with grated cheese. Preheat the oven. Bake the dish until the cheese melts. Remove and serve in portions.

Accent! Mozzarella is best suited for the dish: it melts instantly, and its creamy taste goes well with any meat filling - from poultry to beef.

How long does it take to fry dumplings?

If you're not used to it, it may seem like frying dumplings is quite a troublesome task. But every experienced housewife will convince you otherwise: in fact, the process only takes 15 minutes.

You can fry dumplings in a deep fryer: this way they cook instantly, and the taste exceeds all expectations, reminiscent of a mixture of chebureks and mini-whites.

Don’t be afraid to experiment, diversify your diet, pamper your loved ones with fresh homemade cooking.

Catching bersh will leave an indelible mark on your memory. Rich impressions and excitement are guaranteed. Since bersh is a schooling fish, catching a large catch in a day will not be difficult even for novice fishermen. To catch a predator you do not need to have any special devices. Bersh is often used in cooking; its divine taste will not leave anyone indifferent. Bersha fillet is considered softer and tastier than pike perch fillet.

Characteristics of bersh

Bersh is a fish from the genus of pike perch, which belongs to the perch family. Commonly called “Volga pike perch”. Bersh differs from pike perch primarily in size, which is about 35 - 45 centimeters. The average weight of a predator is 700 grams - 2.5 kilograms. It is very easy to confuse pike perch and pike perch. To understand the difference between pike perch and pike perch, let’s look at the distinctive characteristics:

The bersh does not have lower fangs, unlike the pike perch.
There are even large scales on the cheeks of the fish.
The bersha has about 70 rows of scales (the pike perch, similar to the bersha, has about 90 rows of scales)
The stripes on the body of the fish are more distinct.
Pike perch can be found in lakes, but its predator brother is found only in rivers.
A significant difference between the bersh and the pike perch is the head of the bersh; it is shorter and wider.
Bersh may also differ in that it can only be found in rivers of the Black or Caspian Seas.

Reproduction

When the fish reaches 20 centimeters in size, around the fifth year of life, puberty occurs. The best place for spawning is not a deep sandy bottom, about two meters. These conditions are suitable for fish to create a cozy place where they feel safe. After the female lays eggs, she swims away from the “nest”, and the male, in turn, remains to watch and protect the eggs from other fish. Most often, spawning occurs at the end of April or beginning of May. Provided that by this time the water has warmed up to at least 8 - 11 degrees Celsius. The incubation period is about five days. A week after the appearance of the larvae, the fry reach five centimeters. The fry feed independently on algae and plankton.

Bersh food

Bersh fish prefer to feed, like pike perch, most often these are minnow fry. Due to the fact that it does not have lower fangs, it cannot capture larger fish, so the main food of the predator is fish fry, the size of which is about 4 - 5 centimeters. The fish feeds intensively in spring and autumn, but in summer, on the contrary, its appetite decreases significantly.

Fishing methods in summer

Spinning. Fishing will be more successful from mid-June to the end of August. Fishing with a spinning rod is recommended in places where the bait cannot catch on the grass. It is better to use spoons - spoons, mostly light colors, standard load. There is no need to use a leash; the fish most likely will not be able to bite the line. The attack of the underwater inhabitant occurs very slowly, so do not forget to pause in your movements. You can also muddy the waters. While gently tugging the artificial bait, slowly lower it to the bottom of the pond. For this type of lure, use a single hook. It is better to fish in the evening or at night, because the predators are twilight fish. If you are fishing from a boat, make sure that the boat is stable enough, as the berche fish can resist strongly.

Float rod. When fishing with a float, pay special attention to the bait. If the fish is already dead, be sure to burst its swimming bag, otherwise your bait will constantly float up. You can fish with a float rod, but the weight of the fish will not be more than 1.5 kilograms. Even with such a small weight, you should look for a fishing rod that is strong enough. The fishing line should be of high quality, with a diameter of 0.15 - 0.18 mm. Bersch is a stubborn predator that has no problem damaging fishing gear. For a natural action of your bait, use a treble hook.
Mugs. Catching a predator with circles is similar in principle to catching a pike. If you manage to spot a school of fish, try to point the mugs exactly at the center of the fish cluster, otherwise the fish simply will not notice the tackle. You need to install tee hooks on the mugs, and you also need to stock up on more than enough fishing line, this will help the fish not feel resistance. Let the circles be approximately 60-65 centimeters from the bottom. Those who are just starting to fish with mugs should not be upset if they fail, as it will not work out right away; with more experience, everything will definitely work out.
Bottom tackle. A popular type of hunting for pike perch is fishing for donka. They install it late in the evening and check their catch in the morning. This method is practically fail-safe; even beginners will not have any difficulty catching bersh this way. Also, for donk fishing, you can use various alarms that will notify you of a bite. Don't forget to take care of the bait, which is easy to make with your own hands.

Winter fishing methods

A fishing rod for vertical trolling. Suitable for both pike perch and bersh fishing. Only a smaller bait should be used; for fish weighing about 500 grams, use a bait no larger than three centimeters. The spoon is set about 35 centimeters from the bottom, and they begin to lower and raise it smoothly.
Nodding fishing rod. Bersh and pike perch are caught on a nod fishing rod in the same way, but as practice shows, there are significantly more bites for bersh than for pike perch. In the form of bait, you should give preference to small baits, worms or larvae. The nod is an integral part of the fishing rod, it is important that it is elastic, this will help to better control the bait, and is also frost-resistant, since winter can be quite harsh.
Fishing with sprat. This method is the easiest to use. You can use both frozen and fresh sprat. The predator focuses specifically on the fishy smell, which means that the chances of catching a large catch increase. You should not use too large a sprat as bait; the fish may simply bite off part of the bait and swim away.

Winter lures

In winter, the predator lives at the bottom. Catching bersh in winter is successful with the help of jigs and spinners. The bait is chosen at the discretion and experience of the fisherman. Much depends on the mood of the fish and the nature of the weather. One day the fish will bite only on a jig or, conversely, as much as on a spinner. You need to try and experiment. In winter, you can choose absolutely any spinners with fairly bright or reflective colors. Choose a lighter spoon, otherwise bites will be unsuccessful and rare. If you use a bait in the form of a jig with a light weight, the fish will hook it and swallow it itself. With this method of fishing, do not forget to use a leash attached to the fishing line 30-40 centimeters above the jig. This will help make the hook less sensitive to the fish. Select leash sizes depending on the nature of the current. If the current is quite weak, a leash measuring from 7 to 10 centimeters is suitable, and if the current is strong, use leashes up to one meter in size.

Leashes do not need to be used if the predator bites well on the main bait; using a jig in this case is not advisable; it is better to use a simple sinker.

Summer baits for catching predators

The ideal bait in the summer will be the usual food of the underwater inhabitant - fish fry. Due to the small size of the fish's mouth, use live bait as small as possible. Approximately five to seven centimeters.

If you are fishing with a float, use worms or maggots according to the size of the hook you are using. Otherwise, the fish will notice the hook, and the worm will quickly die on the large hook. For luring, narrow oblong lures of light colors are suitable; spinners and spoons are also popular among bershas.

When you find a school of predators, you are guaranteed a good catch, the main thing is to use the right bait. The winter and summer catch of bersha will not leave anyone indifferent. If you are still looking for bersh, go to the tributaries of the Volga River with the right equipment and bait, and dinner in the form of baked bersh on your table is guaranteed.

A complete list of what you need to take with you on a fishing trip

Even the great Russian writer A. Chekhov admitted in his memoirs: “Sitting on the shore with a fishing rod is so pleasant that I can’t even express it.” So, for fishing to become a pleasantly spent leisure time for you, you need to thoroughly and slowly prepare for this process.

Let's get ready for summer fishing ↓
Getting ready for winter fishing ↓
Things for an overnight stay ↓
Tips for beginner anglers ↓

So, what to take with you on a fishing trip.

Let's go summer fishing

Fishing gear according to the chosen fishing method:

Fishing rod (float rod, fly fishing rod, spinning rod).
Spare equipment depending on the type of fishing rod: rod, reel, main line and leashes, spools, laces, sinkers, hooks, lures, leashes, floats, springs, carabiners, sbirulino.
Fishing rod stands.
The cage is preferably soft so that you can put it in a backpack.
Net or landing net.
A release for rescuing bait that is caught on a snag.
Kukan for preserving and transporting fish.
Lures – natural and artificial.
Artificial baits made of silicone, foam rubber, jigs, flies, cambrics, spinners, Devons, wobblers, panagras for bloodworms.

dung worms, earthworms, water worms;
live bait (small fish, used to catch predators);
maggots, bloodworms, jigs, caddis flies;
insects and their larvae;
leeches, slugs, frogs, tadpoles, fry, cutting;
attachments made from bread, flour, potatoes, corn, etc.;

Lure:

Yawner to open the pike's mouth and safely remove the hook, extractor.

If you decide to take a boat with you:

spare parts in case of breakdown;
pump, motor;
petrol;
motor cord;
oars;
boat documents, permit;
anchor;
rope;
life jacket;

Add. items:

Backpack or duffel bag.
Bucket for storing fish. You can take a folding, canvas, soft rubberized one.
Rag, towel.
Folding knife or in a case.
Compass, map of the area if you plan to fish in an unfamiliar place.
Change bag.
Small things: a flashlight, batteries for it, a needle and thread. A needle will help you pull out a splinter, threads just in case.
Rope, cord, electrical tape.

What to sit on:

A chair, preferably a folding one.
A soft mat, a tourist mat or a foam rubber mat for fitness is best.

Tools:

Axe, mining shovel, pliers, wire cutters, hacksaw. A multitool that has most of the tools, including a knife, is best suited.

You can use a motorist's first aid kit.
It should contain: iodine, brilliant green, peroxide, a tourniquet, a bandage, including an elastic one, cotton wool, and a plaster.
Antiallergic, analgesic, cardiac drugs, adsorbents.

Additional items:

In case of rain - raincoat and umbrella.
Panama hat, sunglasses.
Waterproof footwear: rubber boots, fishing boots.
Two pairs of gloves, rubber and cotton.
Swimming trousers.
Remedies for various insect bites.
Ointments, repellents that repel mosquitoes, midges, ticks, etc.
Mosquito net for face.
Clean drinking water in a flask or thermos. You can buy a hydration pack, or camel, which fits like a backpack on your shoulders and has a special drinking straw.
Garbage bags. Let's not forget about the environment.
Hygiene products: toilet paper, soap.
Documents: passport, if for a car – driver’s license.
Telephone. Charging for it.

If you are going to start a fire:

firewood
paper, matches, lighter;

Non-essential items:

Dishes. Take a disposable one, it is lighter and can be thrown away after use.
A pot, fastenings for it, a teapot, a basin, a bowl, a cutting board.
Dishwasher, sponges, napkins, can opener.

Products:

It is advisable to take those that cook quickly and do not spoil for a long time.
Stewed meat, bread or crackers, lard, canned food, sausage, tea, sugar.
If you are going to cook fish soup, then take all the necessary vegetables: onions, carrots, potatoes, millet. From spices, salt, from spices, ground black pepper and peas, bay leaf.
If you are going to barbecue, then barbecue meat, marinade, grill, skewers, lighters, charcoal.

To capture memorable moments:

photo;
video;
camera;

Getting ready for winter fishing

Fishing equipment:

Fishing rods, spinning rods, rods. Choose a rod that is short and lightweight.
Hook for big fish, feeders, jigs, bait, attachments, bait, cage, landings.

Spare parts for fishing rods:

Ice drill with several augers in reserve. They use it to drill holes in the ice.
Ice pick. An ice pick can also be used to punch holes, and it also serves to test ice for fragility.
Ladle, ladle, sump ladle.

To scoop ice chips from holes:

Winter fishing box. You can sit on it, you can put accessories in it.
Chipper release.
Depth gauge for measuring the depth of the bottom of a reservoir. You can do it yourself by tying knots on a long rope every meter, with a sinker at the end of the rope. You can buy an echo sounder.

Clothing that will protect you from cold and wind:

Ushanka, knitted hat.
A pair of woolen mittens and woolen socks.
We put one pair on, and put the second one in reserve in the backpack.
Face mask to prevent frostbite on your skin.
Splurge on a khaki winter fishing suit with overalls and thermal underwear underneath. You don't have to dress like a cabbage and your movements won't be constrained.
On the feet are felt boots with galoshes.

Additional equipment:

Tent for more convenient fishing. It is best to use an umbrella tent; do not forget the additional attachments to it. Choose a tent with bright colors as it will be more visible.
Rope, candles, lantern.
Firewood, coal for fire. Lighting paper.
A sled, wooden or plastic, to drag caught fish across the ice.
Lifesavers or fishing claws are worn around the neck. Hide the ends in your pockets so as not to get in the way. The claws will help you if you fall through the ice.
Backpack.
First aid kit.
Thermos with hot tea.

How to increase your fish catch?

Over 7 years of active fishing, I have found dozens of ways to improve the bite. Here are the most effective ones:

Bite activator. This addition of their dry blood is the strongest lure for fish in cold and warm water. Discussion of the bite activator “Hungry Fish”.
Increased gear sensitivity. Read the appropriate manuals for your specific type of gear.
Pheromone-based lures.

Things for an overnight stay

If fishing involves overnight stay:

sleeping bag;
tent;
cot;
bedding: pillow, blanket, mattress, possibly inflatable;
warm, waterproof clothing;

If you want to camp by the river.

tent tent, wedges;
sleeping bags
folding table, chairs;
oilcloth on the table;
table under the stove;
gas burner, gas cylinder;
chainsaw, gasoline;
wash basin;
water filter;
dishes, scales, barbecue, grill.
clothes for a change;

You need to prepare for fishing in advance, at least a day in advance.
Take only necessary things with you.
Look on the Internet for the weather forecast for two to three days in advance.
Decide on your future fishing location. Take experienced fishermen as assistants.
Take care of bait and gear in advance. Place baits and baits neatly in separate boxes.
Take warm clothes with you both in winter and summer, as the weather is usually changeable.
For beginners, float fishing with one rod is more suitable.

Poor preparation for going outdoors, lack of a real assessment of your capabilities can play a cruel joke on you and ruin your vacation. To avoid this, you can use our list of recommendations, or you can add to it at your own discretion.

We wish you a successful bite!

Fish is a very healthy product. And to make it a truly tasty dish, there are some subtleties of preparation. How to properly fry fish in a frying pan, read below.

How to properly fry red fish in a frying pan?

Ingredients:

red fish – 1 kg;
onion – 250 g;
breadcrumbs;
pepper;
carrots – 180 g;
chicken eggs – 2 pcs.;
vegetable oil;
salt.

Preparation

Cut the fish into steaks, about 1.5 cm thick. Rub them with salt and pepper. Leave them for half an hour to marinate. Chop the onion into half rings and grate the carrots. First add the onion to the frying pan, saute it for about 5 minutes, and then add the carrots and cook until soft. Beat the eggs, dip the fish pieces into them, and then bread them in breadcrumbs. Place the steaks in a frying pan and fry on both sides. Frying time on each side is approximately 7 minutes. When serving, place the steaks on the onion and carrots. It's good to serve fluffy rice as a side dish.

How to properly fry pollock fish?

Ingredients:

pollock – 600 g;
flour;
chicken egg – 1 pc.;
salt;
onion – 150 g;

Preparation

Separate the fish fillet from the skeleton and add some salt. Chop the onion and sauté in oil until golden brown. Then cut each fillet in half across the grain. Place the onion on one half and cover with the other half on top. Bread the resulting fish sandwich in flour, dip in egg and coat in breadcrumbs. Place the fish in a frying pan and cook on both sides until golden brown.

How to properly fry river fish in a frying pan?

Ingredients:

roach – 10 pcs.;
salt;
pepper;
wheat flour – 170 g;
vegetable oil.

Preparation

We clean river fish from scales. We cut off the fins. The head can also be cut off, or you can leave it. But then it’s worth removing the gills. Remove the insides and rinse well. We make cuts across each fish. This It is necessary that after frying you do not feel small bones. Salt and pepper the fish and roll in flour. Fry it on both sides until golden brown.

How to properly fry frozen fish?

All sea fish are sold frozen. And in order to cook it correctly, you need to know some rules.

Fish must be defrosted before frying. The best option would be to remove it from the freezer in advance and place it in the refrigerator. When the carcasses are completely defrosted, clean the fish, sprinkle it on it and leave it to marinate. And then bread the fish and fry until cooked.

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