African Fish Rolls

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

https://www.youtube.com/watch?v=Uzm8bRQMEa8

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: 

1. Sausage rolls
2. Meat Pie Recipe
3. Nigerian Chicken Pie
4. Chin Chin
5. Nigerian Buns
6. Nigerian Puff Puff

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!