- Flour3 Cups
- Baking Powder1 Teaspoons
- Sugar2 TablespoonsI always use a bit of sugar in my dough. When combined with salt, it creates a delicious balance.
- Salt1/2 Teaspoons
- Cold Butter8 TablespoonsAlso equals to 1 stick or 1/2 cup. Butter straight from the fridge. For best results don't use room temperature butter
- Ice Water1/2 Cup + 1 TablespoonAs required to get a solid dough. For best results use chilled, ice water straight from the fridge.
- Powdered Milk1 Tablespoons
- Vinegar1 TablespoonsAny Kind. Or use 1 tbsp fresh lemon or lime juice. If you don't have any, skip
- Egg1 Whole Egg Plus 1 Egg YolkYou need two eggs. 1 Whole egg with the whites and yolk intact plus another egg with the egg whites removed. Also set aside another egg to be used later for sealing the edges to prevent the fish rolls from splitting when frying
- Vegetable OilFor Deep Frying
- Fish Filling Ingredients300 Grams FishI used both mackerel and croaker fish and I'd say the mackerel tasted better. See the last two pictures above for what my fish filling looked like. You need already cooked fish, onion, green onion, suya spice if you have and/or salt, pepper and garlic powder for seasoning.
If you need a fish roll recipe with a tender, crisp, slightly flaky crust and deliciously soft insides, MAKE THIS!.
This recipe makes 7 large fish rolls or 12 to 14 mini fish rolls. This recipe is for fried fish roll, don’t bake with this. You can use this to make fried meat pies as well.
I have another simple but equally delicious fish roll recipe made with just four ingredients. It’s a different process from this recipe and I used sardines as the filling. Please check it out, make both of them and compare results. Both are absolutely yummy 🙂
Fish Roll Dough Recipe
Step 1. Add the flour, baking powder, salt and sugar to a bowl. Mix together.
Step 2. If using a stick of butter, cut the cold butter into 8 parts or add 8 tablespoons of butter to the flour.
Step 3. Using your fingertips, gently mix the butter into the flour until butter is well incorporated into the flour and has a bread crumb texture.
Step 4. Add in the whole egg and another egg yolk, mix until you get a slightly wet and sticky dough that resembles bread crumbs. See 3rd picture in gallery above for what it looks like.
Step 5. Add the powdered milk to a bowl, add in the ice water, stir to dissolve, add in the vinegar, stir and let the mixture sit for about 1 minute.
Step 6. Add in the milk mixture to the flour and mix until it forms a wet and sticky dough. You can add in extra water in tablespoons until your flour forms a dough. See 4th picture above for what it looks like.
***To minimize the risk of adding too much water to your dough, it is best to always start with 1/2 cup of water and keep increasing in tablespoons until you get a workable dough. Again, always use ice water.
Step 7. Dust a work surface with flour, transfer the dough and knead for about 10 to 15 minutes until you get a smooth, soft, non sticky and solid dough. See 5th picture for what the dough looks like at this point.
When you start to knead, the dough will be sticky. Supplement with a sprinkle of flour to help the process along. The more you knead, the less sticky and more solid the dough will become. So if you add too much flour when kneading, your fish roll may come out hard instead of crisp and tender.
Step 8. Shape the dough into a ball, cover with plastic wrap or cling film then put the dough in the fridge to sit for at least 30 minutes to 1 hour.
***Please put the dough in the fridge, don’t leave it out at room temperature.
Make The Fish Filling
Step 1. Get your already cooked fish, flake the fish with a fork then season with salt, pepper and garlic powder.
***I also seasoned mine with suya spice. If you have it, use it. You won’t regret it. See last two pictures in picture gallery above for what my fish filling looked like. The first filling is mackerel, the second is croaker fish.
Step 2. Finely chop the onions and green onions. Add oil to a pan, heat up, fry the onions until translucent and fragrant, add in the green onions, fry for about a minute, add in the cooked fish and stir-fry for about 2 to 3 minutes. Set the fish aside.
Make The Fish Roll
Step 1. Get your dough from the fridge. At this point, your dough is really soft and elastic.
Step 2. Divide the dough into 7 equal parts or as many equal parts as you can, depending on the size of rolls you are making.
Step 3. Dust a little flour on your work surface, take one of the cut parts and using your rolling pin, flatten out the dough. See 6th picture above for what it looks like. Take care not to over flatten the dough so it doesn’t tear.
Step 4. Spoon any quantity of the fish filling to your flattened dough, then roll it like you would roll a mat or aluminium foil until the dough closes. See 7th and 8th picture above for what it looks like.
Step 5. Break and beat one egg into a bowl, then using a pastry brush or the tip of your fingers, gently brush the egg wash over the edge of the dough (where the rolls stopped). Transfer to a baking sheet or a tray.
***Don’t skip this step, the importance of this is to seal the edges of the dough so the rolls won’t split open when frying.
Repeat until you have exhausted your dough and filling.
Step 6. Add oil to a pot for deep frying, heat up until hot, then gently add your fish rolls. Add as many as your pot can comfortably take 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.
***If your oil temperature is too low, the rolls may soak oil. If it is too high, the rolls will brown too quickly and leave the insides uncooked. So gauge your heat properly and be cautious. 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.
Done. Your delicious fish roll is ready. Serve with tomato, pepper sauce or any sauce of choice.