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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)