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Nigerian Fish Roll

Nigerian Fish Roll is a beloved deep-fried pastry snack consisting of a smooth, slightly sweet shortcrust pastry wrapped around a well-seasoned, spiced fish filling. It is one of the most popular Nigerian bakery snacks, sold at pastry shops, roadside stalls and bakeries across the country.

Nigerian Fish Roll, Nigerian cooking

Ingredients

  • 3 cups of plain flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of baking powder
  • a small handful of margarine or butter (cold, cubed)
  • 1 egg, beaten
  • Cold water as needed (approximately 4 to 6 big tablespoons) FOR THE FISH FILLING:
  • 2 cans of mackerel (Titus) in tomato sauce, drained and flaked
  • 1 medium onion, finely chopped
  • 2 Atarodo, finely chopped
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of thyme
  • Salt to taste
  • Vegetable oil for frying filling
  • Oil for deep-frying

Method

  1. 01

    Making the Filling. Heat 1 tablespoon of oil in a pan. Sauté the chopped onion and Atarodo for 3 minutes. Add the drained, flaked mackerel, curry, thyme and salt. Stir-fry for 5 minutes until well combined and dry. Remove from heat and allow to cool completely.

  2. 02

    Making the Pastry. In a large bowl, sift the flour, salt, sugar and baking powder together. Add the cold cubed margarine and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the beaten egg, then add cold water a tablespoon at a time, mixing until a smooth, pliable dough forms. Do not overwork. Wrap in cling film and rest in the refrigerator for 15 minutes.

  3. 03

    Rolling & Filling. On a lightly floured surface, roll the dough out thinly to approximately 3 mm thickness. Cut into rectangles approximately about the length of a finger x about the width of a hand. Place a tablespoon of the cooled fish filling along one edge of each rectangle. Roll up tightly, pressing the edges firmly to seal. Twist or press the ends to prevent the filling from escaping during frying.

  4. 04

    Frying. Heat vegetable oil in a deep pan to moderate-to-hot heat. Fry the fish rolls in batches for 4 to 5 minutes, turning, until golden-brown all over. The pastry should be crisp and cooked through.

  5. 05

    Draining. Drain on paper towels. Serve warm or at room temperature.

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