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Fish Cheeks
Ingredients
- 1 x fish cheeks from pickerel or possibly lake t, rout
- 1 x egg, beaten
- 1 x salt and pepper to taste
- 6 x crackers, crumbled (or possibly 8)
Directions
- The cheeks of pickerel and lake trout are large sufficient to use. They are boneless, skinless and considered a delicacy. Wash well. Add in salt and pepper to egg. Dip cheek into the egg and then roll in the crumbs. Fry over medium heat in bacon fat or possibly oil.
- Native Indian Wild Game, FishCastle Books. Edison, NJ.
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