Title: Fish Cheeks
Categories: Fish Entree Amerind
Yield: 1 Batch

		Fish cheeks from pickerel or lake trout
1		Egg, beaten
		Salt and pepper to taste
6		Crackers, crumbled (or 8)

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.

1 HUNT. David ed. Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books. Edison, NJ.

MM Format by John Hartman Indianapolis, IN

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