Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- Pork Roast
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Stand Mixer Blender Attachment
- Fancy Sandwiches
- Ras El Hanout
- James Grieve Apple
- Moscato D'asti
Recent Questions
- How Do You Make Home Made Ice Cream
- Is It Better To Soak Eggplant In Milk Or Salt It?
- What Are Some Good Ways To Use Macadamia Nut Oil?
- Sifting Flour For Cake
- How Long Do You Cook Jennie O Sundried Tomato Turkey Breast?
- What Is The Secret To Roasting Vegetables?
- Are There Different Types Of Taro Root
- What Is Garam Masala? Where Do I Get It? Is There A Substitute?
- How Much Onion Powder Equals One Onion?
- What Vegetarian Main Dish Recipes Get The Most Positive Comments From Your Readers?
Edit this recipe
View edit history
View all photos
Upload a photo
Embed a widget
Print this recipe
Email this recipe
Post this on Facebook
Tweet this recipe
Stumble this recipeRecipe: Fish Cheeks edit
Created by: Anonymous
Yield: 1 servings
edit Preparation
Step 1 |
The cheeks of pickerel and lake trout are large enough to use. They are boneless, skinless and considered a delicacy. Wash well. Add salt and pepper to egg. Dip cheek into the egg and then roll in the crumbs. Fry over medium heat in bacon fat or oil. |
Step 2 |
Native Indian Wild Game, FishCastle Books. Edison, NJ. |
edit About Fish Cheeks
Know about Fish Cheeks? Help us by writing about it!
Leave a Comment