Serves:

Ingredients:

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

Method:

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