How to make fish rolls

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Enough of my story. Let me answer some frequently asked questions about Nigerian fish roll: It is delicious when you follow the right recipe. It’s soft to bite and chew.
I present to you the best Nigerian fish roll recipe. Yes, you can. It can be baked just like our almighty Nigerian Meat Pie. I understand that some people try as much as possible to reduce their calories in take thereby opting for baking instead of frying. To be honest,

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If you like this recipe, you might also like: But, as a recipe developer, I kept experimenting until I found a richer and more delicious recipe which I’ll be sharing with you.

INGREDIENTS FOR THE DOUGH

- 500 Grams Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon baking powder
- 1 teaspoon Nutmeg (optional)
- 2 tablespoon Sugar
- 200 Grams Margarine or butter or 50/50
- 2 eggs
- 100 ml evaporated milk or fresh or water

Vegetable oil for frying

INGREDIENTS FOR THE FILLING

2-3 Tablespoon Vegetable oil
1 small Onions
1/2 teaspoon Cayenne pepper
1/2 teaspoon Oregano
1/2 Teaspoon each Curry & Thyme
Salt to taste
1 medium-size Fried Mackerel
1 Can Sardine in Tomato sauce

You can use only water or only milk to mix the dough, but I prefer to use milk because I love the outcome. You can use whole milk all through or evaporated milk plus a little bit of water. As a teenager, I hated Nigerian fish roll with passion. I couldn’t be caught touching fish roll with a long pole. My favourite snacks then were puff-puff, meat pie and chin-chin. That was how I added it to the list of my favourite snacks.

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The major reason I didn’t like the it was because it was too hard to bite and chew. Why should I develop toothache /on top/ snacks? I love my snacks flaky, crispy, crunchy, and soft. They are both great as much as Nigerian fish roll is concerned. However, make sure they are not added in excess.
I love Cayenne pepper so much, so I use it most times for my recipe.

Can I bake my Nigerian Fish Roll

INSTRUCTIONS FOR THE FILLING

Remove the bones in the mackerel, shred it into small pieces and set aside.
.Add the vegetable oil in the sauce pan on a medium heat.
Add the diced onions, add curry, thyme, garlic, cayenne pepper, and oregano and stir everything together and allow to simmer for about 1 minute.
Add the set aside fried mackerel and stir.
Add the sardine in tomatoes sauce to the above mixture.
Fry everything for about 5 minutes and remove from the heat to cool down.

INSTRUCTIONS FOR THE DOUGH

Mix all the dry ingredients in a mixing bowl (flour, margarine/ butter, nutmeg, salt and sugar). You should either use a stand mixer, spatula or whisk if you don’t want to use your hands but nevertheless hand does the job better.
Add the milk to the dry ingredients, then add the water bit by bit until the dough is properly formed. The reason I suggest bit by bit is because the consistency of our margarine or butter may differ, so add according to the texture of your dough and stop when the right consistency has been achieved.
Remove the dough from the bowl and drop it on a floured surface and knead until smooth but don’t over knead the dough.
Drop it back in the bowl and cover with a neat kitchen towel or clingy film or foil and allow to rest for about 30-40 minutes at room temperature.
Take it out and drop it on the rolling mat or a floured clean surface, divide it and start rolling out with a rolling pin.
Add about 1 teaspoon of the filling and roll.
Repeat the process until you roll out all the dough.
Fry until it is golden brown.
Enjoy and serve! Enjoy with any drink of your choice – water, juice, soda, tea or coffee.

However, my beef for fish roll eventually came to an end when I visited my aunt in Abuja. She’s a die hard fan of fish roll and she makes it so well. She took me through the process of making freshly baked homemade fish roll. Guys, it tasted heavenly!

For more detail, you can also watch this video. Best Soft Homemade Doughnuts Recipe

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I left Abuja feeling like a star with my new found recipe and new found love for fish roll.

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When I had fish rolls as a kid they sucked! My mom never made fish rolls, and I never liked the ones I bought from street vendors and fancy restaurants! Then I grew up and made a few friends from Cameroon that made awesome fish rolls; nothing like what I had as a kid. A perfect combination of a crisp and light crust with a savory fish filling. Let me tell you the story of how I shifted from hating fish rolls and share the fish roll recipe that made me fall in love with them. All church meant to me as a kid, was that it was dreadfully long and boring especially after the service when I would have to wait for my parents to have their after church meetings. Sometimes those after-church meetings lasted longer than the church service itself and my sisters and I would have to wait for hours to start the one hour journey it took us to get home. Thankfully, the wait was bearable because I got to hang out with the other kids that were forced to wait as well. Our hang out spot was a little kiosk right beside the church that sold soft drinks aka “minerals” and light snacks. One of the snacks commonly sold in said kiosk was fish rolls, a snack staple I absolutely hated!!! However, they seemed like a fancy snack to get; the fish rolls being one of the more expensive snacks (child in the 90’s type of expensive), and everyone seemed to like them a lot. It was a thick dense dough roll with a sliver (if at all any) of the driest mackerel you’ve ever tasted. Even now, memories of me trying to love those rolls make me shudder. Well, years later I met some lovely Cameroonian girls in college, and one day, one of them offered me a fish roll. Before I saw what she had to offer, I cringed at the memory of the fish rolls I remembered as a kid, and tried to figure out how many bites I would need to endure to be polite. When she presented the Cameroon fish rolls, they looked absolutely nothing like what I had as a child, and a bite of these “new” fish rolls changed my heart towards fish rolls all together. Contents

How to Make Cameroon Fish Roll
- Ingredients for the Filling
- Ingredients for the Dough
- How to Prepare the Filling:
- How to Make the Dough
Cameroon Fish Roll Nutrition
Fish Roll Recipe (How to Make Cameroon Fish Rolls)
- Ingredients
- Instructions

Ingredients for the Filling

1/2 a pound (about 227 grams) of fish filet (use any fish of your choice; I tend to use Mackerel fish)
1/2 a red onion chopped
1/2 a teaspoon of salt
1/2 a teaspoon of pepper

Ingredients for the Dough

3 cups of all purpose flour
3 tablespoons of melted butter
1 teaspoon of baking powder
1 teaspoon of yeast
1 teaspoon of sugar
1/2 a teaspoon of salt
1 cup + 2 tablespoons of lukewarm water
Oil for deep frying

How to Prepare the Filling:

Season the fish filet with salt and pepper and allow it to marinate for 1 hour
After the fish has marinated, place the fish in a steamer with the onions and steam for 10 minutes.
Once the fish is done smash the fish with the onions. Adjust the seasoning at this point you you taste. You may add other spices and herbs as well.

How to Make the Dough

Mix 1 cup of water, sugar and yeast and set aside for 10 minutes until the mixture becomes frothy.
In a separate bowl, combine the flour, salt and baking powder, and create a small well in the flour mixture.
Pour in the frothy liquid ingredients and the butter and mix well with the flour to form a dough.The dough should be smooth and soft but not too sticky to handle.
You may add more flour, 1 tablespoon at a time, if the dough is too sticky or add more water 1 tablespoon at a time if the dough is too stiff (I added 2 additional tablespoons of water to get the perfect texture).
Knead the dough gently for 2 minutes, and set aside to rise for 45 minutes.
Once the dough about doubles in size, divide into 10 equal pieces.
Roll the dough into oval discs about 1/8th of an inch thick
On one of the narrow ends of the oval disc, place one tablespoon of the fish stuffing and seal as shown
Deep fry each fish roll in hot oil (about 365 degree F) in a pan until golden brown. Serve warm

A stack of cameroon fish rolls on a plate, a half eaten roll on another plate and some groundnuts in a bowl These Cameroon fish rolls are absolutely scrumptious, try it!

Cameroon Fish Roll Nutrition

The nutritional information for a serving of cameroon fish roll (meaning one roll) is shown below with the assumption of 10% oil retention on deep fried foods. Please be sure to rate this recipe and leave a comment below if you enjoyed this recipe! Also while you’re here why not take a quick second and subscribe to my newsletter to get email notifications on new recipes, click the links to FOLLOW ME ON PINTEREST or INSTAGRAM? You can catch some behind the scenes action, my shopping hauls, personalized tips and friend-only recipes with videos on my Instagram. Also pin this recipe for later and explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends!

Fish Roll Recipe (How to Make Cameroon Fish Rolls)

Crisp on the outside, soft on the inside; these scrumptious fish rolls are a great Cameroonian snack that goes perfect with tea. Prep Time1 hr 30 mins Cook Time25 mins Total Time1 hr 55 mins Course: Breakfast, Brunch, Snack Cuisine: Cameroonian Cuisine Servings: 10 Calories: 228kcal

*For the Filling*
1/2 a pound of fish filet
1/2 a red onion chopped
1/2 tsp salt
1/2 tsp pepper
*For the Dough*
3 cups of all purpose flour
3 tbsp melted butter
1 tsp baking powder
1 tsp yeast
1 tsp sugar
1/2 tsp salt
1 cup + 2 tbsp lukewarm water
Oil for deep frying

To make the filling, season the fish filet with salt and pepper and allow it to marinate for 1 hour. After the fish has marinated, place the fish in a steamer with the onions and steam for 10 minutes. Once the fish is done smash the fish with the onions. Adjust the seasoning at this point you you taste. You may add other spices and herbs as well.
To make the dough, mix 1 cup of water, sugar and yeast and set aside for 10 minutes until the mixture becomes frothy.
In a separate bowl, combine the flour, salt and baking powder, and create a small well in the flour mixture. Pour in the frothy liquid ingredients and the butter and mix well with the flour to form a dough. The dough should be smooth and soft but not too sticky to handle. You may add more flour, 1 tablespoon at a time, if the dough is too sticky or add more water 1 tablespoon at a time if the dough is too stiff. I added 2 additional tablespoons of water to get the perfect texture. Knead the dough gently for 2 minutes, and set aside to rise for 45 minutes.
Once the dough about doubles in size, divide into 10 equal pieces. Roll the dough into oval discs about 1/8th inch thick. On one of the narrow ends of the oval disc, place on tablespoon of the fish stuffing and seal as shown above.
Deep fry each fish roll in a hot oil (about 365 degree F) until golden brown. Serve warm

Cameroonian Fish Rolls - The anatomy of a good fish roll Nigerian Fish Roll; that crispy, crusty, flavorful and fish filled Nigerian snack no one can resist. Nigerian fish roll african best fish roll recipe
Nigerian Fish Roll first appeared on this blog about 6 years ago and since then , it has been one of our most popular snack recipe after chin chin and meatpie. Even though that classic fish roll recipe is great as it is, and of course gotten tons of feedback, I have added a few ingredients and spices to the recipe to make it tastier and richer. I also have a recipe for the baked version which can be found here ”How to make nigerian baked fish roll”- The classic Nigerian fish rolls HERE is crispy/crusty on the outside and packed with a simple fish filling , but with this updated version, I have included some vegetables and also changed up the process of preparing the filling, to suit the new additions perfectly and give you great enjoyment. And one thing is sure, it is super easy, crispy, tasty and you’ll surely love this fish roll recipe, so will your friends, family and guests, here we go —If you like videos, here’s a detailed video on How to make Nigerian Fish Roll (VIDEO)— Ingredients for Nigerian Fish rolls : For the pastry/dough you`ll need: 400 grams Flour
100 grams margarine/butter
1 large raw egg
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoonful sugar
1/2 cup water (or enough to get a smooth, firm dough) For the filling you’ll need: Fresh mackerel fish or canned mackerel or tuna
1 medium sized carrot, grated(optional if you’re allergic to carrots)
1 Onion bulb(grate half and slice the other half)
1 teaspoon Garlic powder/minced garlic
1/2 teaspoon curry powder
1/2 teaspoon thyme/oregano
1 seasoning cube (knorr)
1/4 teaspoon hot pepper(optional)
salt to taste
Vegetable oil for frying ingredients and measuremets african fish rolls How to prepare Nigerian Fish Roll : 1. The first step is to season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder , thyme ,half seasoning cube and salt to taste.
Add a little water and let the fish boil until soft and fully cooked. 2. Take out the fish from the stock and leave to cool, then pick out the bones from the fish and mash well with the back of a fork. Note: if using canned fish, you don’t have to boil it, simply mash it and set aside. 3. Heat up about two tablespoons of vegetable oil, add the remaining onions(minced/grated) and garlic powder; stir fry until the onion is translucent.
Add the grated carrot, stir fry for 5 seconds and then add the mashed fish, pepper(if you like some heat), the remaining seasoning cube and also taste for salt.
Stir fry for a few seconds until the flavors are well combined. Transfer unto a bowl and leave to cool. filling for the nigerian african fish rolls While the filling is cooling, it’s time to prepare the pastry or the dough for the Nigerian fish roll 4. In a large bowl , pour in the flour, baking powder, sugar and salt and mix well. Then add the margarine and also mix until crumbly.
Add the egg and mix thoroughly and gradually add water until the dough comes together or is workable. 3. Now, flour your work surface and knead the dough until you get a smooth but firm dough about 2 to 3 minutes then let the dough rest for 5 minutes. 4. Next, place the dough on a table and cut out a bit. Using a rolling pin, roll out the small dough until it’s flat and then cut to form a rectangular shape. prepare nigerian african fish rolls 5. Now add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length.
Repeat the process for the remaining dough and set aside. african fish rolls with pictures and video 6. And to the final part , heat up a pan of oil until hot (not smoking hot) and gently place the fish rolls into the hot oil.
Fry the fish roll on low heat until it’s crispy and brown.
Tip: to know if the oil is ready for frying, simply place a pea size of the dough into the oil, if it turns brown , the oil is ready. how to do african fish roll Now the fish rolls are ready to eat… serve and Enjoy! These Nigerian Fish Roll are surely a winner anytime and could be enjoyed accompanied by a chilled or hot drink or beverage, such as Zoborodo(sorrel drink), Soya bean milk(soy milk), tea or chapman. Nigerian fish rolls showing fish filling Okay now what are you waiting for, go make some Fish rolls and send in your feedback. I love to hear from you. Below are some FAQs about the Nigerian fish rolls. It will be updated as more questions come in,so feel free to ask away. Question 1: How to make Nigerian fish rolls for sale:
Answer: The procedure and ingredients for making Nigerian fidh rolls for sale are the same as the recipe above, but most vendors prefer to use less filling in their preparations and also stretch the dough as long as it can go before frying it, So you decide on what method works for you , but never cut back on quality, so you don’t loose your customers. QUESTION 2: How to make Nigerian fish rolls with yeast?
ANswer: Nigerian fish rolls is usually prepared with baking powder as that gives its crispy crust. But it can also be prepared with yeast,but tends to have a softer crust than that made with baking powder. Question 3: Can I bake Nigerian fish rolls?
Answer: yes you can. Question 4: My fish rolls always open up while frying, why and what can I do?
Answer: Yes, it happens a lot. You have to seal the fish rolls tight. Adding a little water also helps to seal the rolls.

Ingredients

400 grams Flour
100 grams margarine
1 large raw egg
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoonful sugar
1/2 cup water (or enough to get a smooth, firm dough
1 Fresh whole mackerel fish or canned mackerel or tuna
1 medium sized carrot, grated(optional if you’re allergic to carrots)
1 Onion bulb(grate half and slice the other half)
1 teaspoon Garlic powder/minced garlic
1/2 teaspoon curry powder
1/2 teaspoon thyme/oregano
1 seasoning cube (knorr)
1/4 teaspoon hot pepper(optional)
salt to taste
Vegetable oil for frying

Instructions

1. 1. Season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder , thyme ,half seasoning cube and salt to taste.
    Add some water and boil until fully cooked.
  2. . Separate the fish from the stock,pick out the bones from the fish and mash the fish with a fork.
    Note: if using canned fish, you don’t have to boil it, simply mash it and set aside.
  3. Heat up two tablespoons of vegetable oil, add minced onions and garlic powder; stir fry until translucent.
    Add the grated carrot, stir fry and add the mashed fish, hot pepper(optional) seasoning cube and taste for salt.
    Stir fry for a few seconds until the flavors are combined. Transfer unto a bowl and set to cool.
  4. In a large bowl , mix flour, baking powder, sugar and salt; add the margarine and mix until crumbly.
    Add the egg mix thoroughly and gradually add water until the dough is workable.
  5. Transfer to a work surface and knead dough for 3 mins until smooth but firm and let the dough rest covered for 5 minutes.
  6. Place the dough back on your wirk surface and cut out a bit. Using a rolling pin, roll out the small dough until it’s flat then cut to form a rectangular shape.
  7. Now add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length.
    Repeat the process for the remaining dough and set aside.
  8. Finally fry the rolls in hot oil until crispy and brown. Serve and enjoy.

Notes

Tip: to know if the oil is ready for frying, simply place a pea size of the dough into the oil, if it turns brown , the oil ids ready.

Nutrition Information:

Yield: 5
Serving Size: 1
Amount Per Serving:
Calories: 854Total Fat: 40gSaturated Fat: 10gTrans Fat: 3gUnsaturated Fat: 27gCholesterol: 91mgSodium: 770mgCarbohydrates: 89gFiber: 4gSugar: 2gProtein: 34g Related recipes: Classic fish roll recipe Nigerian Chin Chin recipe Nigerian Chicken Pie Nigerian Sausage Rolls Nigerian Egg Roll Nigerian Scotch Eggs Nigerian Fish Pie Recipe Nigerian Meat Pie Nigerian Buns Nigerian Puff puff

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