African Fish Roll is a unique, crunchy, and delicious fish-filled pastry, that has become increasingly popular. It’s usually prepared with fish, vegetables, and spices.
The combination of these ingredients creates a flavor that is both savory and spicy, making it the perfect pastry for any occasion or gathering. It’s also a very popular street food in West Africa. There are many types of fish rolls worldwide, but African fish roll is unique with it’s crunchy, soft inside and spicy taste.
This pastry is so easy to make and quick because there is no proofing process involved. It’s very common in Cameroon, Nigeria, and Ghana, it may be called differently, but in my country Cameroon, it’s called Fish Roll. Here is a quick Video on how to make it.
How to make African Fish Roll:
- In Cameroon, we usually use mackerel to make fish rolls, but ever since I came across canned sardines mackerel and tuna, it’s so easy and quick. You can choose whatever works best for you.
- Gut, scale, cut and wash fish.
- Boil till fully cooked and flaky, debone, and mash or shred.
- Cook the filling with other ingredients.
- Mix dough until combined, dough has to be stretchy. Should not be sticky to mixing bowl or hands.
- Can let it sit for about 10 minutes. I don’t let mine sit, I roll up right away.
- Add filling to the flattened dough and roll. You can rub some water on the edges and ends to seal them up tightly.
- Deep fry till golden brown.
Important Tips to Avoid Fish Roll from Opening Inside The Oil.
- Flatten the 2 ends of the dough so it can easily stick on the seam end. It should be thin.
- In the first roll step, seal by pressing the dough so that it holds the filling in place.
- At the end of the roll, brush with either water, water and flour mix or egg so it seals perfectly.
- When deep frying, let it set for about 1 minute before stirring. DO NOT STIR IMMEDIATELY WHEN DROPPED INTO THE OIL.
If you love African Fish Rolls, then this will be your favorite too. Click for the recipe:
African Fish Roll
For the Filling
- 1 whole medium size Mackerel gutted & cleaned. or 1 canned Sardine/Tuna 425g.
- 1 tsp. Seasoning Powder
- 1 tsp. Salt save ½ tsp for dough
- 2 Carrots shredded
- 1 tsp. Garlic powder
- 1 tsp. White pepper
- 2 tsp. Chili powder Optional
- Some fresh parsley and green onion
- 3 tbsp. Cooking oil
For the Dough
- 2½ cups All-purpose flour
- 3 tbsp. Melted butter
- ¾ cup Warm water
- 2 tbsp. Sugar
- ½ tsp. Salt
- 1 Large egg at room temperature
- ½ tsp. baking powder
- If using fresh mackerel, transfer the fish to the pot, pour water and add seasoning powder and salt, place over medium heat and bring to a boil for 10 minutes. Then remove the fish from heat, transfer to a plate and debone, then mash. If using canned fish, SKIP!
- Pour oil into a saucepan over medium heat; when the oil is hot, add mashed fish and carrot, and stir until well combined.
- Add onion powder, white pepper, salt, chili powder, parsley and green onion, stir again and sauté for 5 minutes. Then remove from heat and set aside. Taste to adjust Seasoning.
For the Dough
- Pour warm water into a large bowl, add butter, baking powder, salt, sugar and egg, and whisk using a hand whisk until uniform.
- Then add flour and mix using your hand until the mixture leaves the sides of the bowl and comes in the center. Then transfer it to the flour-dusted work surface and knead for 5 minutes or until perfect dough.
- Divide the dough into 10-12 equal portions. Using a rolling pin, roll each portion into a long oval shape with 2 pointed ends so it seals tightly.
- Add 1 tbsp filling at one side of the sheet and start rolling tightly from one end and place on a plate. Repeat the process with the remaining dough portions.
- Pour oil into a pot over medium heat. When the oil temperature reaches 365 degrees F, add the rolls and cook until golden brown, do not overcrowd them.
- When rolls are ready, remove them from the oil and place them on the plate lined with absorbent paper, then serve and enjoy!