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

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.