Fish Cheeks
By: Anonymous
Published: Tuesday, February 23, 2010 - 2:59am

Ingredients




1 fish cheeks from pickerel or lake t, rout
1 egg, beaten
1 salt and pepper to taste
6 crackers, crumbled (or 8)

Preparation

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. 2 Native Indian Wild Game, FishCastle Books. Edison, NJ.