Fish Rolls Recipe

Out of all the fish recipes I have tried, Fish Rolls is certainly one of my favorites.

I’ll teach you how you can cook mackerel, wrap it in puff pastry, and deep fry it until crunchy on the outside yet soft and savory on the inside.

You can cook it for special celebrations or weekends to give your family a meal to enjoy. From the texture to the flavor, these Fish Rolls are must-try dishes!

What is a fish roll?

A Fish Roll is an African recipe and popular snack in Nigeria, Ghana, Cameroon, and beyond. It is a delicious, flaky snack made with a buttery pastry filled with well-seasoned fish.

Bite into the roll and relish the great stuffing that awaits! 

How to Make Fish Rolls

Did you know that this is a two-in-one recipe?

Not only will you discover how to make fish rolls, but you will also learn how to make the dough and prepare sumptuous fish. The filling will be a surprise that everyone will love! 

Ingredients

Take a look at everything you will need to make Fish Rolls:

Mackerel

Why is mackerel a top choice for fish roll filling? Mackerel is affordable, accessible, tender, versatile, and extra flavorful. This fish is also easy to season, debone, and break apart.

You can use mackerel for baking, grilling, frying, and more! It will also go well with grains, pasta, and noodles. If you haven’t been eating much fish lately, then it’s time to change that with mackerel!

Aside from using the fish for egg rolls, you can also add mackerel to Moi Moi, Egusi Soup, and Egg Omelet Toast. How do you like to use mackerel?

Onion

Complement the flavor of the mackerel with pungent, sweet, and spicy onions. Once added to the stuffing, the onion will give the fish rolls a juicy and crunchy quality.

The onion will also add a fragrant aroma that makes the dish more appetizing. It will surely taste well with the seasoned mackerel. I also use it as a filling for Turkey Pie, Breakfast Wraps, and Chicken Pie!

Seasoning 

Even if mackerel is naturally delicious, you can escalate its flavor by seasoning the fish roll filling with salt, chili powder, mixed herbs, ginger powder, curry powder, stock cube, and mixed herbs.

Trust me; these spices will amplify the strong taste of the stuffing. You can also use other seasonings depending on your preference.

All-purpose flour

Give the fish rolls a crunchy and crispy coating with all-purpose flour. It will bind the dough ingredients to make it easy for you to knead, shape, and divide the dough.

The flour will also make the dough flexible enough to roll and contain the filling. You can also use this flour to make African Puff Puff, Scotch Eggs, and Nigerian Coconut Egg Rolls.

Butter

Don’t skip the butter because it will give the dish a crunchy, tasty, and decadent quality. The butter will also improve the texture of the rolls to make them flaky and crisp.

In fact, the butter can give the dish a fragrant aroma that will go well with the filling. You can use salted or unsalted butter but melt it before adding it to the dough.

Sugar

Add flavor to the dough and crust by seasoning it with sugar. It reacts with the flour and butter to give the fish rolls a golden brown color and rich flavor.

With sugar in the dough, it will also caramelize as it deep fries for an enriched flavor and texture.

Water

Get the right crust quality by using water as a binder for the dry ingredients. It makes the dough easier to mix, knead, and mold. The water also activates the plain flour for the fish roll coating.

Sunflower oil

Fry the fish rolls in sunflower oil to utilize the oil’s high smoke point. It will also help retain the nutrients of the ingredients.  

So, which part are you most excited about? The great thing about this recipe is that every step is fun! Making dough, cooking stuffing, frying, and most especially, eating the fish rolls!

Directions

Mackerel

1. Clean and slice the mackerel into quarters with a knife.
2. Arrange them in a pot with water to submerge the fish.
3. Season it with salt and crushed knorr cube. 
4. Let it cook over low heat for 10 minutes.
5. Then, set the mackerel stock aside.
6. Once cooled, debone and break it apart into chunks. 

Dough

1. In a bowl, mix plain flour, sugar, sea salt, nutmeg, and melted butter.
2. Use the dough hook of the mixer to combine the ingredients until crumbly.
3. Scrape down the sides of the bowl with a spatula as it mixes. 
4. Gradually add water.
5. Continue mixing until the batter forms a dough.
6. Cover and allow to rest for at least 30 minutes. 

Filling

1. Dice a medium-sized onion with a knife.
2. In a pan, sautee the onion and season with curry powder, mixed herbs, red chili powder, knorr cube, sea salt, and ginger powder over medium heat for a minute.
3. Then, add the mackerel chunks until well incorporated.
4. Set the stuffing aside.

Fish rolls

1. Place the dough on top of a lightly floured surface.
2. Then, roll it out with a rolling pin.
3. Divide it into ten equal parts using a dough cutter.
4. Mold each dough into a ball. You can prepare the rolls in two ways:

Method One

1. Press the dough with your hand.
2. Then, roll it out with a rolling pin as thinly as possible.
3. Add a spoonful of the fish filling at the end and roll it, starting with the end with the stuffing.
4. Press both open ends as you roll the dough. 

Method Two

1. Roll out the dough as thinly as possible.
2. Add mackerel close to the edge.
3. Then, dampen the edges with some water.
4. Fold the flattened dough to form an envelope.
5. Press the edges firmly to seal. 

Time to fry!

1. Heat cooking oil in a deep frying pan on medium heat.
2. Lower the fish roll in the oil.
3. Keep turning the fish roll with a slotted turner.
4. Once cooked, transfer them to a lined plate.

There is nothing more to ask for when you have the crunchy goodness of dough and the luscious flavor and aroma of the mackerel filling! These fish rolls will indeed be devoured in record time! 

Tips

Mackerel

Selection

• According to Fish for Thought, whole fresh fish should have clear and bulged eyes.
• There should still be scales, and the skin should be moist and slippery.
• The fish should also smell like the sea. 

Storage

• Rinse and pat the fish dry before wrapping it in cling film.
• Put ice cubes in a large container and place the fish on top.
• Use refrigerated fish within two days.
• You can also freeze it in freezer bags for up to two weeks. 

How to Knead Without a Mixer

Kneading is necessary to form the dough; if you don’t have a mixer, then you can always use elbow grease! Always start with clean hands and a sanitized surface.

1. Lightly flour a flat space.
2. Use the heel of your hand to push it outward.
3. Then, fold the dough in half by pushing one side inward.
4. Rotate the dough as you repeat this process.
5. Continue doing this until the dough is ready. 

With your finger, apply slight pressure on the dough; if it bounces back immediately, you can set it aside to proof. 

The dough can be refrigerated by wrapping it in cling film and placing it in resealable bags. Make sure to use it within two days.

To freeze, enclose it in plastic wrap and put it in a freezer bag to last up to several weeks. 

Fish Rolls Variations

This recipe is very customizable, from the filling to the wrapper. For example, you can use cooked hotdog, beef, or chicken instead of fish.

You can season it however you prefer with paprika, pepper, and chili flakes. Vegetables such as carrots, celery, and parsley can also make excellent filling.

For other fish options, you make the stuffing with Cameroon, sea bass, cod, icefish, milkfish, grilled tilapia, and different fish varieties.

Alternative Ways to Cook Fish Rolls

Aside from deep-frying fish rolls, you can also cook them in the air fryer or the oven. 

Air Fryer

1. First, preheat the air fryer to 180°C (350º F) for 5 minutes.
2. Arrange the rolls in the lined air fryer basket.
3. Then, cook for 13 minutes at 180°C.
4. Rotate the fish roll at the 7th minute.
5. Air fry the rolls in batches. 

Oven

1. Preheat the oven to 95°C for 10 minutes.
2. Grease the baking tray and place the fish rolls on the tray.
3. Then, let the rolls bake for 20 minutes with the oven door slightly ajar.
4. Flip them over at the 10th minute. 

Recommended Tools

• Stand mixer: Make the dough with the mixer.
• Frying pan: Deep fry the fish rolls in a pan.
• Rolling pin: Flatten and expand the dough with a rolling pin. 
• Dough cutter: Divide the dough using a cutter. 
• Slotted turner: Toss the rolls in the oil with a slotted turner. 
• Spatula: Mix the ingredients using a spatula. 
• Pot: Boil the mackerel in a pot to pre-cook for the filling. 
• Spoon: Scoop the fish filling with a spoon. 
• Knife: Chop the mackerel using a knife.
• Bowl: Prepare the dough in a bowl.

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How to Serve Fish Rolls

There are many ways to serve fish rolls! You can prepare them as main dishes, side dishes, snacks, or even appetizers. These are good for kids and adults, so don’t forget to cook them for celebrations.

Here are some of the best dishes to serve with Fish Rolls:

• Spaghetti in Chicken Breast
• Jollof Rice
• Mashed Potatoes
• Coleslaw
• Fried Rice
• Ramen Noodle Soup
• Couscous
• Puff Puff
• Fruit Salad

You can also serve it with sauces or dips such as ketchup, soy sauce, tabasco, and other condiments. The great thing about these is that they are easy to eat because of their size.

The dough can also be formed in various shapes and sizes. You can structure it into a dumpling, a ball, or other creative figures you can imagine. 

Storage Tips

• At room temperature: Like other perishable food, it is best to eat fish rolls within two hours. 

Frequently Asked Questions

What is a fish roll made of?

The fish roll is made of fish-infused filling wrapped in flaky and crusty dough for deep frying. It can also be made with different kinds of fish and vegetables.

In this recipe, you need mackerel, onion, and spices for the filling. Meanwhile, the dough is best made with flour, butter, sugar, water, and seasoning.

Can I use yeast for a fish roll?

Yes, you can use yeast for the fish roll dough. It will cause the crust to expand for a more voluminous texture. Instead of yeast, you can also use baking powder.

How do you wrap a fish roll?

There are two ways to wrap a fish roll. Here they are:

Method 1

1. Press the dough with your hand.
2. Roll it out with a rolling pin as thinly as possible.
3. Add a spoonful of the fish filling at the end and roll it, starting with the end with the stuffing.
4. Press both open ends as you roll the dough. 

Method 2

1. Roll out the dough as thinly as possible.
2. Add mackerel close to the edge.
3. Dampen the edges with some water.
4. Fold the flattened dough to form an envelope.
5. Press the edges firmly to seal. 

Can I use baking powder instead of yeast?

Yes, you can use baking powder in place of yeast. Both have the same function. However, remember to let the yeasted dough leaven to give it the proper rise.