By Fish Rolls: These rolls are crispy on the outside and soft on the inside. They are filled with a spicy and tasty fish filling. This snack will quickly become one of your favorites.
African Fish Pastry
Fish Roll is a popular street food enjoyed across West Africa, with slight variations depending on the country. For example, Cameroonian fish pies tend to have a softer crust, while the Nigerian version is usually firmer and more crisp. Despite these differences, they are all delicious and very easy to make!
Fish rolls are a common sight in Nigerian bakeries and roadside stalls. They are the perfect snack, appetizer, or lunchbox treat. They are similar to meat pies but filled with mashed fish instead of ground beef.
What Are Fish Rolls?
Nigerian fish rolls are made with pastry dough. They are filled with a seasoned fish mixture. This mixture usually includes mackerel, onions, peppers, and spices.
I recommend using mackerel fish, but sardins, tuna, and salmon are good options.
Here is my version of this delicious Nigerian street food. The pastry dough is tender but sturdy enough to hold the flavorful fish filling. Tastes just like the one we eat during our childhood!
How To Make The Fish Filling
I used canned mackerel fish in this recipe because it’s honestly more convenient. The bones of the canned fish are also so soft that you really don’t need to debone them.
However, you can make your own fish filling yourself. It’s pretty easy to make.
Ingredients:
- 1lb Mackerel fish
- 1 small finely diced onion
- Cayenne pepper or minced hot pepper like habanero
- salt and black pepper to taste
Instructions
- Cut the fish into about 3 inches in thickness
- Remove the guts and rinse well, and place them in a pot
- Add the onion, pepper, paprika, salt, and black pepper
- Place over medium heat and cook for 10 to 15 minutes or until the fish is soft and flakes easily
- Remove the bones and mash the fish
Watch the video on how to make Fish Roll below
Frequently Asked Questions
1. Can I use another type of fish besides mackerel?
Yes, you can! While mackerel gives a rich and authentic taste, you can also use tuna, sardines, or even salmon. However, ensure you debone the fish entirely before adding it to your filling.
2. Can I bake my fish rolls instead of frying?
Although this recipe focuses on the traditional fried version with a crispy crust, you can bake them in the oven for a lighter option. The taste differs slightly from this fried fish rolls, but it is still delicious.
3. How do I make my pastry soft and flaky?
The secret to making your pastry soft and flaky is in using fat (margarine or butter) and not overworking the dough. Mix the dough until it comes together, then rest it briefly before rolling.
4. Can I prepare my Fish filling ahead of time?
Yes, you can make your fish filling a day in advance and store it in the fridge in an airtight container. This makes assembling your fish rolls quicker, especially on busy days.
6. Why did my Fish rolls absorb too much oil?
This happens because your oil wasn’t hot enough when you dropped in your fish rolls causing them to soak up too much oil. Ensure you allow your oil to preheat properly before adding the pastry.
7. Can I freeze Fish rolls?
Yes, you can. Once they have cooled down after frying, you can store them in a freezer-safe bag or container for up to a month. Reheat in the oven or air fryer to bring back the crunch.
8. How do I prevent my fish rolls from opening while frying?
Always seal the edges of your pastry properly. This prevents the filling inside from coming out and keeps your fish rolls looking neat.
Notes
- Seal tightly to prevent the filling from leaking out by pressing the edges firmly.
- Control oil temperature: If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the rolls will soak up too much oil.
- Don’t overfill: A little filling goes a long way. Overstuffing makes it hard to seal.
- Make-ahead: You can freeze unbaked fish rolls for up to a month. Fry straight from frozen when ready.
- Drain the fish well before mashing so the filling isn’t watery.
- Do not overwork the dough; knead just until smooth.
- Resting the dough makes it easier to roll without tearing.
- Seal the edges tightly with a little water or egg wash to prevent leaking.
- Fry in small batches to maintain a steady oil temperature.
- Drain properly on paper towels or a rack for a crisp finish.
Other African snacks you should also try out:
African Fish Pastry
Ingredients
- 14 -16 ounces mackerel drained
- 1 small onion finely chopped
- 2 green onions optional
- cayenne pepper to taste
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- ¼ tsp salt
- 4 tbsp butter or margarine
- 1 egg
- 6-8 tbsp water
- oil for deep frying
Instructions
- In a medium bowl, mash the mackerel together with the chopped onions, green onions, and cayenne pepper. Mix until well combined. Set aside.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add the margarine, and use your fingertips to rub it into the flour until the mixture becomes crumbly. Add the egg and mix until fully incorporated.
- Gradually add water, a tablespoon at a time, mixing until a soft, workable dough forms. Transfer the dough to a lightly floured surface and knead for 3–5 minutes. Cover and let it rest for 10 minutes.
- Roll the dough out to about ⅛ inch (3 mm) thickness. Cut into rectangles (size depends on how big you want your rolls). Place 1–1½ tablespoons of the fish filling on each rectangle. Roll tightly and pinch the edges a bit to seal so the filling doesn’t leak during frying.
- Heat oil in a deep pan over medium heat. Fry the rolls in batches until golden brown. Remove and drain on paper towels.
- Serve warm with your favorite drink.
Nutrition
Let’s connect on YouTube, Facebook, and Instagram. I love keeping in touch with you; nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.
Tried it? Tag me @cheflolaskitchen on Instagram or leave a comment below. I would love to see how your fish rolls turned out!
Thanks so much ma for all the recipes please can I use the fish raw( uncooked) or it compulsory I cook it before use because you did not indicate it in the instructions thank you ma
Yes, it’s important to cook the fish before using it. To prepare the fish, simply cut it and clean it. Season it to your liking, and boil it until cooked through. Once cooked, remove the bones and mash the fish. I hope that helps.
Please I need the recipe for chicken stew
You can make a delicious chicken stew from my post here – Nigerian Chicken Stew – The Best! You will love it.
– – you have taught us a lot I will try what I have learnt from your videos
Thank you for this wonderful recipe,it really helpful…May God Bless you abundantly
Amen. Thanks, Joy.
Thank you for the recipe. Do you have an Instagram page?
Yes,I do Temmy @cheflolaskitchen
@Lola Osinkolu, I’ve followed you already. I had to check that day. Thanks for responding
This is very helpful thanks alot
Thanks a lot
Well this is great.Thanks
Wow
Interesting
I just did my fish roll nw,cos am just joining u today
I am a beginner, just started following Chef Lola’s recipes for about three weeks now. I have already made my show glass and I am selling my snacks now!. Your recepes are quite followable (if there’s anything like that) lol. I can make egg roll, doughnut, puff puff, buns, chin chin and now fish roll. I am so loving it and I wake up every morning with the excitement to begin work for sale all thanks to you. May God take you to places you never thought you could get to in the name of Jesus. And by the way, you are pretty.
What is mackerel
Iced fish (Eja Alaran)
Please is it warm water or cold water(2) how many spoon of banking powder can I use for 1/2 paint bucket
What is cayeane pepper
it’s ata gun gun.
@Lola Osinkolu,
Thank you chef lola for being magnanimous with ur recipes, I can’t count how many times ur recipes have helped me… Especially this fish roll recipe, my husband has insisted I add it to our food time table. 😀
I REALLY THANK GOD FOR SEEN ALL THESE PASTRY YOU THOUGHT PPLE.I REALLY APPRECIATE UR HAND WORK.I MADE A LOT OF IT IN THIS LOCKDOWN,AND MY FAMILY REALLY ENJOYED IT.MORE GREASE TO UR ELBOW SIS LOLA.YR FAMILY ARE ENJOYING O.
Your recipes are awesome. I do this often for my kids for breakfast or dinner. Thanks a lot
You are welcome! 😊
Wonderful recipe,please how many grams is equivalent to 14 ounces?
Thanks
Loved this recipe. Used tinned sardines and they were gorgeous. Definitely a keeper.
Amazed at dough how easy to roll, great, thank you.
Hello ma, thanks for the post…21/2cups flour is equivalent to what quantity in grams. should the cayenne pepper be fresh or grinded
Cant wait to try this wonderful recipe
Let me know how well you like the stir fry when you try it. 🙂
Please is it warm water or cold water(2) how many spoon of banking powder can I use for 1/2 paint bucket
What do I need to do when frying so my fish roll, do not open up.
Let me help in this aspect cos I have been there. What I did was to roll out the end very thin so it gets to stick properly on the other side of the roll.
Thanks for the post I really appreciate it.It made me learn more
Thanks Marvellous. I’m glad you like it here.
Thanks God bless you
Amen, you too!
THANKS FOR THE POST
You are welcome Ekong. 🙂
I have a job to supply 100 fish roll on Saturday morni
ng by 7:30 am. can I prepare the fish roll on Friday night by 8pm so I can supply the next day? how long can the fish roll stay outside the refrigerator
I have a job to supply 100 fish roll on Saturday morni
ng by 7:30 am. can I prepare the fish roll on Friday night by 8pm so I can supply the next day? how long can the fish roll stay outside the refrigerator
Thanks for your post, if I want to bake instead of fried. Can I still mixed it with egg.
Yes Aramide, you still need to work the Egg into the flour but I’d rather suggest you go for Fish pie if you want it baked because this particular recipe is more suited for frying than baking.
Yes Aramide, you still need to work the Egg into the flour but I’d rather suggest you go for Fish pie if you want it baked because this particular recipe is more suited for frying than baking.
Thanks for your post, if I want to bake instead of fried. Can I still mixed it with egg.