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Fish Cheeks

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.

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