- Flour2 1/2 Cups
- Salt1/2 Teaspoons
- Sugar (Optional)1 1/2 TablespoonsFor a sweeter dough, use sugar. Otherwise skip
- Vegetable Oil6 Tablespoons
- Warm Water1 CupsAs required to form the dough
- Vegetable OilFor Deep FryingMore for deep frying
- Fish Filling IngredientsI used canned sardines, seasoned with suya spice, salt, pepper and garlic powder. See 2nd picture in gallery for what my filling looked like. You can use any fish filling of choice. You also need 1 onion and some green onions.
If you need a simple, no fuss delicious fish roll recipe with a light, crispy crust and deliciously soft insides, make this. This recipe makes 4 to 5 large fish rolls or 9 to 10 mini rolls. Don’t bake with this, this is for frying only.
I have another fish roll recipe here that has the usual ingredients like butter, milk, egg and baking powder in it. It is light, crispy and has a more flaky crust. I used mackerel and croaker fish filling in that recipe. It is absolutely delicious. Please check it out and if you are up for a delicious experiment, make both of them and compare results 🙂
Make The Fish Roll Dough
Step 1. Sift the flour, salt and sugar if you will be using into a bowl. Mix together.
Step 2. Add in the vegetable oil and stir it in until combined.
Step 3. Add in the warm water and mix until the dough comes together. See 3rd picture above for what it looks like. At this point, your dough is wet and sticky.
***To minimize the risk of adding too much water to your dough, start with 1/2 cup of water and slowly add more water as you mix until the dough comes together.
Step 4. Dust a work surface with flour, then transfer the dough and knead for about 10 to 15 minutes until you get a soft, non sticky and smooth dough. See 4th picture for what it looks like.
Step 5. Wrap the dough with plastic wrap or cling film, then let it sit at room temperature for at least 30 minutes.
Make The Fish Filling
Step 1. Drain the oil from the canned sardines, flake the fish with a fork, then season with suya spice, salt, pepper and garlic powder.
Step 2. Finely chop 1 onion and green onion. Add oil to a pan, fry the onions and green onions, then add the fish and stir-fry for about 2 to 3 minutes. Set the fish filling aside.
Make The Fish Rolls
Step 1. Sprinkle your work surface with a little flour.
Step 2. Unwrap your dough, cut it into 4 or 5 equal parts, depending on how the size of rolls you would like to make.
Step 3. Transfer one of the cut parts to your work surface, then using a rolling pin, flatten the dough. Take care to not over flatten so it doesn’t tear.
Step 4. Spoon a quantity of your fish filling to the flattened dough and roll it like you would a mat or aluminium foil until it closes. See 6th picture in picture gallery for what it looks like.
Step 5. Break and beat one egg into a bowl, then using a pastry brush or your finger tips, lightly brush the edges of the dough (where the roll stopped) with the egg wash. This is to prevent the rolls from splitting open in the oil when frying. Don’t skip this step. Transfer to a baking sheet or a tray.
Repeat until you have exhausted the dough and filling.
Step 6. Add oil to a pot for deep frying, heat up until hot. Gently add in your fish rolls. Add as many as your pot can comfortably carry without overcrowding the pot.
Step 7. On medium heat, fry the fish rolls until they have browned. Total frying time per roll is at least 5 minutes or more depending on how large your rolls are. After one side has fried for about 2 to 3 minutes, flip to the other side(s). After frying, set on a paper towel to drain off excess oil. Then transfer to a warm oven to keep it warm while your fry the remaining batches.
***If your oil temperature is too low, the rolls may soak oil. If it is too high, the fish rolls will brown too quickly and leave the insides uncooked. So gauge your heat properly. You may need to alternate between heat temperatures.
***If you have more batches to fry, I recommend switching off the burner and letting the oil rest for a few minutes before frying new batches.
Your delicious fish roll is ready. Serve with any sauce of choice.