Fish Rolls Recipe (Tasty Snack)
Are you looking for a snack with an element of surprise? This Fish Rolls recipe is the perfect dish for you! The delicious mackerel with the crusty and flaky dough makes a mouthwatering combination!
Servings: 12 fish rolls
For the mackerel
- 1 mackerel (medium-sized)
- 1 cup water (for boiling)
- 1 stock cube
- A pinch sea salt
For the pastry
- 2 cups plain flour (all-purpose flour)
- 1 tbsp sugar
- 1 tsp sea salt
- A pinch nutmeg
- 4 tbsp butter (melted)
- ⅗ cup water
For the filling
- 2 tbsp sunflower oil
- 1 onion (medium-sized)
- ½ tsp curry powder
- ½ tsp mixed herbs
- 1 tsp red chili powder (optional)
- 1 cube stock cube
- A pinch sea salt
- ½ tsp ginger powder (optional)
Clean and slice the mackerel into quarters with a knife.
Arrange them in a pot with water to submerge the fish.
Season it with salt and crushed knorr cube.
Let it cook over low heat for 10 minutes.
Then, set the mackerel stock aside.
Once cooled, debone and break it apart into chunks.
In a bowl, mix plain flour, sugar, sea salt, nutmeg, and melted butter.
Use the dough hook of the mixer to combine the ingredients until crumbly.
Scrape down the sides of the bowl with a spatula as it mixes.
Gradually add water.
Continue mixing until the batter forms a dough.
Cover and allow to rest for at least 30 minutes.
Dice a medium-sized onion with a knife.
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.
Add the mackerel chunks until well incorporated.
Set the stuffing aside.
Place the dough on top of a lightly floured surface.
Roll it out with a rolling pin.
Divide it into ten equal parts using a dough cutter.
Mold each dough into a ball. You can prepare the rolls in two ways:Method 1Press the dough with your hand.Roll it out with a rolling pin as thinly as possible. Add a spoonful of the fish filling at the end and roll it, starting with the end with the stuffing. Press both open ends as you roll the dough. Method 2Roll out the dough as thinly as possible. Add mackerel close to the edge. Dampen the edges with some water. Fold the flattened dough to form an envelope. Press the edges firmly to seal.
Heat cooking oil in a deep frying pan on medium heat.
Lower the fish roll in the oil.
Keep turning the fish roll with a slotted turner.
Once cooked, transfer them to a lined plate.
- Always check the dough for doneness before turning and frying.
- Use different fillings to make each roll unique.
- Store the dough wrapper in the fridge or the freezer for later use.
- The dough should bounce back after applying light pressure.
- To check the temperature, drop a small piece of dough into the oil. If the oil is hot enough, the dough should sizzle and float back to the surface of the oil.
- Do not overcrowd the pan when frying.
- Tearing dough is one of the most common issues in fish rolls. This problem is mainly due to a lack of gluten network and flexibility. Always test the dough for doneness before rolling it out and frying.
- Continue to knead the dough until it bounces back immediately from slight pressure. You can also do the windowpane test by stretching out a small amount of dough - if it tears apart, it needs more kneading.
Serving: 1 (of 12) | Calories: 168kcal | Carbohydrates: 18g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 396mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg