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Fish Cheeks

fish cheeks from pickerel or lake trout
1 egg, beaten
salt and pepper to taste
6 crackers, crumbled

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.

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