How to make Fish Roll Recipe - Nigerian deep fried fish snack

If you haven't tried "homemade" fish roll before, let me tell you right now, it is absolutely delicious! If you noticed, the emphasis was on the "homemade" meaning nothing beats the homemade version. The amount of fish, more like a spec they put in the store bought version could make even a grown adult cry. I wish they could rename those to "fish flavored rolls" instead of fish rolls...lol! As with most snacks, it's more about the seasoning and flavors and best of all the amount of fish within. 
 
Fish roll is a tasty snack with fish filling. There are two ways which it's usually prepared e.g the deep fried version and the baked version with the former being more popular. For the filling, any type of fresh fish can be used but the most preferable fish for this snack is mackerel fish (also known as Titus) 

Ingredients:::


Nigerian Fish Roll

Ingredients:::

For the dough
1 tbsp. sugar
3 tbsp. yeast
3 cups flour
1/2 cup magarine
1 cup water

For the Filling
1 fresh fish (i used mackerel a.k.a titus)
1 onion (pureed)
1/2 tsp. 2 curry powder
1 tbsp. chili powder
4 cups cooking oil (for deep frying)
Salt to taste 1 cup water

Instructions:


  • View the steps Below

  • Calories per serving: Nil Fat per serving: Nil


    Directions:::
    Step 1: To begin, you first proof the yeast. To do that, you add the sugar into a small bowl of water (1 cup) and add the yeast. This is done to check if the yeast is still alive and usable for the recipe. If the yeast begins to rise and froth, you're good to go. 

    Step 2: In a mixing bowl, Add the flour, margarine and salt to taste. Mix to combine everything together then gently add the yeast liquid into the bowl. Mix to form a pliable dough then cover the bowl with the dough and leave to stand for 30 mins to rise. While the dough rises, lets make the fish roll filling.


    Step 3: Place the rinsed fish in an empty pot. Add the onion (pureed), salt to taste, curry powder and chili powder. Add a little water and leave to steam to 5 minutes. Remove the fish from the fish stock and remove the bones within. Mash up the fish and set this aside.


    Step 4: Pour about 2 tbsp. of cooking oil into an empty pot and add the mashed fish. Add extra pepper (optional) and mix. Stir fry for about 3-5 minutes on low heat. Set this aside.


    Step 5: Flour your working surface, transfer the dough onto the working surface and then knead. Divide the dough into 10 and roll into small balls. take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls by dipping the tip of your finger in water and rubbing at the edge of the roll. This would prevent it from opening once it gets into the hot oil


    Step 6: In an empty pan, Heat up the cooking oil till it gets very hot then drop the fish rolls into the oil. Fry till golden brown, then remove from the oil and drain on a paper towel. Serve with a chilled drink as a snack.





    Notes:::
    • Ensure the oil is hot enough before frying the fish roll
    • Seal each rolled up dough with water by wetting our hand and rubbing around the end of the roll.

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