How to Make Crispy Nigerian Fish Roll

How to make Crispy Nigerian Fish Rolls

Nigerian fish roll is a delicious pastry that is stuffed with a well-seasoned fishy filling. It is popular for its crispy surface and the crunchy sound it makes when you bite into it.

It is a perfect lunch snack and is commonly enjoyed on hot afternoons with a chilled drink. This African snack can be fried or baked. The baked version is healthier, but will not give you the original fish roll taste.

In this article, I’ll show you how to make the Nigerian fish roll with yeast powder in the comfort of your home. Let’s dive in!

Ingredients for Fish Roll

This recipe will give you roughly 15 -20 medium-sized fish rolls.

For the pastry/dough

  • 5oo grams (4 cups) of all-purpose flour
  • 2 teaspoons (tsp) dry yeast powder
  • 1 large egg (optional)
  • 1 teaspoon salt
  • 3 tablespoons (Tbsp) sugar
  • 1 teaspoon nutmeg powder (optional)
  • 2/3 cup of margarine (150 grams)
  • 1 cup water

For the filling

  • 200 grams of fresh mackerel fish (Titus), tuna, or sardines (1 canned fish)
  • 3 medium-sized carrots (grated)
  • 1 medium-sized onion (minced)
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme
  • 1 teaspoon curry or oregano powder
  • 1 seasoning cube
  • Salt and pepper to taste
  • Vegetable oil

Directions to prepare fish rolls

Preparing the dough

  • In a bowl, mix warm water, yeast, and sugar. Set aside for 5 minutes.
  • In a large bowl, add flour, salt, margarine, nutmeg, and eggs (if using). Mix together with your hands or a mixer.
  • Combine the flour and yeast mixture together and start adding water, bit by bit, until you get a firm but soft dough. Be careful not to add too much water.
  • Transfer the dough to a lightly floured surface. Knead gently until all the ingredients are fully mixed together, and the dough is smooth.
  • Cover with a towel and allow it to rest in a warm place for 30 – 45 minutes.

Preparing the filling:

  • If you’re using fresh mackerel fish or sardine. Season with salt, seasoning cube, thyme, and oregano. Cook without water for 5 – 7 minutes. Then remove bones and mash the fish with a fork or a food processor.
  • If you’re using canned or already smoked tuna fish, just mash the fish and set it aside.
  • With your cooker or stove set to medium heat, heat 3 Tbsp of oil in a pan. Add the minced onion and garlic and sauté for 4 minutes. Then add the grated carrots, curry, thyme, oregano, and sauté for an extra 3-4 minutes.
  • Add your mashed fish to the mix and stir-fry for 5 minutes. Season with salt and pepper to taste.
  • Remove from heat and allow the filling to cool down completely.

Roll, Fill, and Fry:

  • After 30 – 45 minutes, the dough should have doubled in size. Roughly divide the dough into 15 parts.
  • Using a rolling pin, roll out the dough until it’s flat and then cut to form a rectangular shape (use the extra dough to make another cut).
  • Now, taking a cut, add 1 Tbsp of your cooled fish filling on the edge of the dough and start rolling/folding till you get your desired length.
  • Seal it up tightly and repeat the process.
  • Heat up some oil in a pot and deep-fry each fish roll. Fry a few at a time and do not overcrowd the pot (to prevent it from soaking in too much oil).
  • Flip each side of the roll to fry till golden brown. Drain on a paper towel.
  • Serve with chilled water, juice, or yogurt.

And that’s how you make Crispy Nigerian Fish Roll from the comfort of your home.

You can make it in large batches and store it in your freezer or fridge for later use. To make more rolls, simply increase the number of ingredients to your desired quantity.

Also read: How to Make Rich Nigerian Meat Pie

How to Make Crispy Nigerian Fish Roll

Recipe by Jennifer ObidikeCourse: AppetizersCuisine: NigerianDifficulty: Medium
Servings

15

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories per roll

300

kcal
Total time

1

hour 

10

minutes

Fish rolls are crispy, crunchy, and delicious. Every bite is a delight!

Ingredients

  • Dough/Pastry
  • 5oo grams (4 cups) of all-purpose flour

  • 2 teaspoons (tsp) dry yeast powder.

  • 1 large egg (optional)

  • 1 teaspoon salt

  • 3 tablespoons (Tbsp) sugar

  • 1 teaspoon nutmeg powder (optional)

  • 2/3 cup of margarine (150 grams)

  • 1 cup water

  • Fish roll filling
  • 200 grams of fresh mackerel fish (Titus), tuna, or sardines (1 canned fish)

  • 3 medium-sized carrots (grated)

  • 1 medium-sized onion (minced)

  • 1 teaspoon minced garlic

  • 1 teaspoon thyme

  • 1 teaspoon curry or oregano powder

  • 1 seasoning cube

  • Salt and pepper to taste

  • Vegetable oil

Directions

  • Prepare dough
  • In a bowl, mix warm water, yeast, and sugar. Set aside for 5 minutes.
  • In a large bowl, add flour, salt, margarine, nutmeg, and eggs (if using). Mix together with your hands or a mixer.
  • Combine the flour and yeast mixture together and start adding water, bit by bit, until you get a firm but soft dough. Be careful not to add too much water.
  • Transfer the dough to a lightly floured surface. Knead gently until all the ingredients are fully mixed together, and the dough is smooth.
  • Cover with a towel and allow it to rest in a warm place for 30 – 45 minutes.
  • Prepare fish roll filling
  • If you’re using fresh mackerel fish or sardine. Season with salt, seasoning cube, thyme, and oregano. Cook without water for 5 – 7 minutes. Remove bones and mash the fish with a fork or a food processor.
  • If you’re using canned or already smoked tuna fish, just mash the fish and set it aside.
  • With your cooker or stove set to medium heat, heat 3 Tbsp of oil in a pan. Add the minced onion and garlic and sauté for 4 minutes. Then add the grated carrots, curry, thyme, oregano, and sauté for an extra 3-4 minutes.
  • Add your mashed fish to the mix and stir-fry for 5 minutes. Season with salt and pepper to taste.
  • Remove from heat and allow the filling to cool down completely.
  • Roll, fill, and fry
  • After 30 – 45 minutes, the dough should have doubled in size. Roughly divide the dough into 15 parts.
  • Using a rolling pin, roll out the dough until it’s flat and then cut to form a rectangular shape (use the extra dough to make another cut).
  • Now, taking a cut, add 1 Tbsp of your cooled fish filling on the edge of the dough and start rolling/folding till you get your desired length.
  • Seal it up tightly and repeat the process.
  • Heat up some oil in a pot and deep-fry each fish roll. Fry a few at a time and do not overcrowd the pot.
  • Flip each side of the roll to fry till golden brown. Drain on a paper towel.

Notes

  • When mixing your dough, be careful not to add too much water. However, if you mistakenly add too much water and the dough becomes sticky, simply add a little quantity of flour.
  • Fry in batches and remember not to overcrowd the pan. Overcrowding can make the pastry absorb too much oil.

I hope you enjoy this recipe and remember to share it with your friends!

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