- Flour3 CupsFor the dough
- Margarine5 TablespoonsFor the dough
- Egg1 PiecesFor the dough
- Sugar2 1/2 TablespoonsFor the dough
- Salt1/2 TeaspoonsFor the dough. You can also add about 2 tablespoons of sugar to the dough. The sugar won't taste at all in the fish roll because the salt will balance it out.
- Cold Water1/2 Cup + 2 TablespoonsFor the dough. This is not an exact measurement, you only need enough water to get a solid dough.
- Already Cooked FishAbout 200 GramsI used mackerel but you can use any type and in any quantity. Use a fork or your hands to flake the fish.
- Onion1 small Pieces
- Spring Onion
- Seasoning for the fish1/4 teaspoon garlic powder, paprika or cayenne pepper (ground pepper) and salt
- Vegetable OilEnough for deep frying
An easy Nigerian Fish Roll Recipe. This recipe makes about 5 to 8 fish rolls.
This is a fried fish roll recipe, please don’t bake with this. You need a whole lot more butter for baked fish rolls.
Step 1. Add flour a bowl, add the sugar and salt. Mix.
Step 2. Add the margarine and mix in until the flour gets a crumby texture like breadcrumbs. This might take a few minutes so a little patience is needed.
Step 3. Break and beat the egg, add it and mix it in. At this point the dough should start taking on a wet form.
Step 4. Add the water a little at a time and work the dough with your hands until you get a soft but solid dough. You only need a little water added at a time, don’t go overboard with the water so you won’t end up with sticky dough. The dough needs to be solid. It is also best to use cool or chilled water to minimize the risk of having sticky dough.
Step 5. Coat a clean bowl with a little oil, cover the now solid dough with a plastic wrap or clean cloth and let it sit in the bowl for about 10 to 15 minutes.
Step 6. While the dough is sitting, prepare the fish filling. Your fish should be cooked by this time. Finely chop the onions and spring onions, season the flaked fish a bit (skip if fish is already seasoned and tasty) with salt, garlic powder and ground pepper (either cayenne pepper, paprika or chilli powder). Then add a tablespoon of oil to a pan, heat up, add in the onions and spring onions, saute for about 30 seconds on high heat, lower the heat, add the fish and just toss around for a couple of minutes. Bring the fish down.
Step 7. Get your dough. Work the dough for a few seconds, then using a rolling pin, flatten the dough on a flour coated work surface. Then make straight vertical cuts through the dough. The cuts you make depends on how big you want your fish rolls to be.
Step 8. Take one of the straight cut dough. Flatten it again with your rolling pin. Add any quantity of the fish filling you want to the flattened dough and spread the filling out inside the dough so that every bit is covered with the filling.
Step 9. Roll the dough with your hands like you would roll aluminium foil until it is closed (Start from one end of the dough (preferably vertical end) and continue rolling the dough closed until the dough is in a “rolled” form with the fish filling securely intact).
Step 10. Break and beat another egg, use your hands or a pastry brush to coat the edge of the rolled dough (where the roll stopped) with the egg. This is to prevent the risk of the fish roll dough opening up when frying.
Step 11. Repeat until you have exhausted the dough and filling.
Step 12. Heat vegetable oil in a pot (enough oil to deep fry). Add in the fish rolls(don’t overcrowd the pot) and fry until they have browned.
***Be cautious of the temperature of the oil, if the oil is too hot, the rolls may brown immediately with the insides not cooked. If the oil isn’t hot enough, the fish rolls may soak up oil. If you have another batch to fry, let the oil cool down for a couple of minutes before introducing another batch.
Done. Your Fish Rolls are ready. Serve with any beverage of choice.