Nigerian Fish Roll; that crispy, crusty, flavorful and
fish filled Nigerian snack no one can resist.
Even though that classic fish roll recipe is great as it is, and of course gotten tons of feedback, I have added a few ingredients and spices to the recipe to make it tastier and richer.
I also have a recipe for the baked version which can be found here ”How to make nigerian baked fish roll”-
The classic Nigerian fish rolls HERE is crispy/crusty on the outside and packed with a simple fish filling , but with this updated version, I have included some vegetables and also changed up the process of preparing the filling, to suit the new additions perfectly and give you great enjoyment.
And one thing is sure, it is super easy, crispy, tasty and you’ll surely love this fish roll recipe, so will your friends, family and guests, here we go 🙂
—If you like videos, here’s a detailed video on How to make Nigerian Fish Roll (VIDEO)—
Ingredients for Nigerian Fish rolls :
For the pastry/dough you`ll need:
400 grams Flour
100 grams margarine/butter
1 large raw egg
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoonful sugar
1/2 cup water (or enough to get a smooth, firm dough)
For the filling you’ll need:
Fresh mackerel fish or canned mackerel or tuna
1 medium sized carrot, grated(optional if you’re allergic to carrots)
1 Onion bulb(grate half and slice the other half)
1 teaspoon Garlic powder/minced garlic
1/2 teaspoon curry powder
1/2 teaspoon thyme/oregano
1 seasoning cube (knorr)
1/4 teaspoon hot pepper(optional)
salt to taste
Vegetable oil for frying
How to prepare Nigerian Fish Roll :
1. The first step is to season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder , thyme ,half seasoning cube and salt to taste.
Add a little water and let the fish boil until soft and fully cooked.
2. Take out the fish from the stock and leave to cool, then pick out the bones from the fish and mash well with the back of a fork.
Note: if using canned fish, you don’t have to boil it, simply mash it and set aside.
3. Heat up about two tablespoons of vegetable oil, add the remaining onions(minced/grated) and garlic powder; stir fry until the onion is translucent.
Add the grated carrot, stir fry for 5 seconds and then add the mashed fish, pepper(if you like some heat), the remaining seasoning cube and also taste for salt.
Stir fry for a few seconds until the flavors are well combined. Transfer unto a bowl and leave to cool.
While the filling is cooling, it’s time to prepare the pastry or the dough for the Nigerian fish roll
4. In a large bowl , pour in the flour, baking powder, sugar and salt and mix well. Then add the margarine and also mix until crumbly.
Add the egg and mix thoroughly and gradually add water until the dough comes together or is workable.
3. Now, flour your work surface and knead the dough until you get a smooth but firm dough about 2 to 3 minutes then let the dough rest for 5 minutes.
4. Next, place the dough on a table and cut out a bit. Using a rolling pin, roll out the small dough until it’s flat and then cut to form a rectangular shape.
5. Now add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length.
Repeat the process for the remaining dough and set aside.
6. And to the final part , heat up a pan of oil until hot (not smoking hot) and gently place the fish rolls into the hot oil.
Fry the fish roll on low heat until it’s crispy and brown.
Tip: to know if the oil is ready for frying, simply place a pea size of the dough into the oil, if it turns brown , the oil is ready.
Now the fish rolls are ready to eat… serve and Enjoy!
Okay now what are you waiting for, go make some Fish rolls and send in your feedback. I love to hear from you. Below are some FAQs about the Nigerian fish rolls. It will be updated as more questions come in,so feel free to ask away.
Question 1: How to make Nigerian fish rolls for sale:
Answer: The procedure and ingredients for making Nigerian fidh rolls for sale are the same as the recipe above, but most vendors prefer to use less filling in their preparations and also stretch the dough as long as it can go before frying it, So you decide on what method works for you , but never cut back on quality, so you don’t loose your customers.
QUESTION 2: How to make Nigerian fish rolls with yeast?
ANswer: Nigerian fish rolls is usually prepared with baking powder as that gives its crispy crust. But it can also be prepared with yeast,but tends to have a softer crust than that made with baking powder.
Question 3: Can I bake Nigerian fish rolls?
Answer: yes you can.
Question 4: My fish rolls always open up while frying, why and what can I do?
Answer: Yes, it happens a lot. You have to seal the fish rolls tight. Adding a little water also helps to seal the rolls.
- 400 grams Flour
- 100 grams margarine
- 1 large raw egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoonful sugar
- 1/2 cup water (or enough to get a smooth, firm dough
- 1 Fresh whole mackerel fish or canned mackerel or tuna
- 1 medium sized carrot, grated(optional if you're allergic to carrots)
- 1 Onion bulb(grate half and slice the other half)
- 1 teaspoon Garlic powder/minced garlic
- 1/2 teaspoon curry powder
- 1/2 teaspoon thyme/oregano
- 1 seasoning cube (knorr)
- 1/4 teaspoon hot pepper(optional)
- salt to taste
- Vegetable oil for frying
- Season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder , thyme ,half seasoning cube and salt to taste.
Add some water and boil until fully cooked.
- . Separate the fish from the stock,pick out the bones from the fish and mash the fish with a fork.
Note: if using canned fish, you don't have to boil it, simply mash it and set aside.
- Heat up two tablespoons of vegetable oil, add minced onions and garlic powder; stir fry until translucent.
Add the grated carrot, stir fry and add the mashed fish, hot pepper(optional) seasoning cube and taste for salt.
Stir fry for a few seconds until the flavors are combined. Transfer unto a bowl and set to cool.
- In a large bowl , mix flour, baking powder, sugar and salt; add the margarine and mix until crumbly.
Add the egg mix thoroughly and gradually add water until the dough is workable.
- Transfer to a work surface and knead dough for 3 mins until smooth but firm and let the dough rest covered for 5 minutes.
- Place the dough back on your wirk surface and cut out a bit. Using a rolling pin, roll out the small dough until it's flat then cut to form a rectangular shape.
- Now add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length.
Repeat the process for the remaining dough and set aside.
- Finally fry the rolls in hot oil until crispy and brown. Serve and enjoy.
Tip: to know if the oil is ready for frying, simply place a pea size of the dough into the oil, if it turns brown , the oil ids ready.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 854 Total Fat: 40g Saturated Fat: 10g Trans Fat: 3g Unsaturated Fat: 27g Cholesterol: 91mg Sodium: 770mg Carbohydrates: 89g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 34g