Ingredients

2 C. fresh (i.e. drum, throats cleaned
and cooked off the bones)
1 Tbsp. season all or seafood
seasoning
1 Tbsp. table mustard
3 Tbsp. mayonnaise or more if needed
for moisture
1 C. green onions with leaves and
stems, finely chopped
1/2 C. parsley, finely chopped (about
6 sprigs)
1 C. sweet pepper, finely chopped
(use chilies for maximum flavor)
1 C. celery (about 2 stalks), finely
chopped
1 tsp. brown sugar
1/3 head lettuce, shredded
1 lg. can Texas style canned biscuits

Cooking Instructions

Mix first nine ingredients. With a rolling pin, roll out biscuits into a thin plate sized crust. Put about 1/2 to 2/3 cup of the mixture in the crust and dredge edges with beaten egg and 1 tablespoon water, fold over as for tarts. Press edges together and drop into real hot oil and cook about 2 minutes. The filling must not get hot but the crust must be golden brown.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)