Fish rolls are deliciously crispy Nigerian pastries that are generously filled with seasoned fish. Similar to meat pies but made with fish filling, these golden rolls are perfect for snacks, parties, or lunch boxes.

Ingredients

For the Pastry Dough

• 250g plain flour
• 125g unsalted butter, cold
• 2 tbsp granulated sugar
• ½ tsp salt
• ¼ tsp ground nutmeg
• ¼ tsp active dry yeast
• Cold water (about 4-5 tbsp)
• 1 egg, beaten (for sealing)

For the Fish Filling

• 2 tins sardines in oil, drained
• ½ medium onion, finely chopped
• ¼ tsp curry powder
• Vegetable oil for deep frying

How to Make Fish Rolls

Prepare the Fish Filling

1. Cook the filling: Heat a little oil in a pan over medium heat. Add chopped onions and cook until soft.
2. Add fish: Add drained sardines and curry powder. Cook for 10 minutes, breaking up the fish with a spoon.
3. Simmer: Let the mixture simmer for 5 minutes until most liquid has evaporated.
4. Cool: Remove from heat and leave to cool completely.

Make the Pastry Dough

1. Activate yeast: Mix yeast with 2 tbsp warm water and leave for 5 minutes until frothy.
2. Make dough: In a large bowl, mix flour, sugar, salt, nutmeg, and cold butter. Rub together until it looks like breadcrumbs.
3. Add liquid: Add the yeast mixture and cold water gradually until a dough forms.
4. Knead: Turn onto a floured surface and knead for 5-8 minutes until smooth.
5. Rest: Cover and leave for 30 minutes to rise slightly.

Assemble the Fish Rolls

1. Divide dough: Cut the dough into 20-30 small portions (depending on desired size).
2. Roll out: On a floured surface, roll each portion into a thin rectangle using a rolling pin.
3. Add filling: Place 1 tablespoon of cooled fish filling at one end of each rectangle.
4. Roll up: Roll the dough tightly around the filling, starting from the filled end.
5. Seal: Brush the edges with beaten egg and pinch to seal completely.

Fry the Fish Rolls

1. Heat oil: In a deep pan, heat vegetable oil to 180°C (350°F). Test by dropping a small piece of dough – it should turn golden brown quickly.
2. Fry in batches: Carefully lower fish rolls into hot oil. Don’t overcrowd the pan.
3. Cook: Deep fry for 5-8 minutes, turning occasionally, until golden brown and crispy all over.
4. Drain: Remove with a slotted spoon and place on kitchen paper to drain excess oil.
5. Cool: Allow to cool for a few minutes before serving.

Serving Suggestions

Fish rolls are delicious:

• As party snacks or appetisers
• In lunch boxes for work or school
• With a cold drink at picnics
• As a quick breakfast or light meal

Tips for Perfect Fish Rolls

• Drain fish well: Remove excess liquid from sardines to prevent soggy pastry
• Seal properly: Ensure edges are well sealed to prevent filling from leaking out
• Don’t overfill: Too much filling makes rolling difficult and can cause bursting
• Maintain oil temperature: Keep oil hot enough to cook pastry crispy outside and inside
• Work quickly: Assemble rolls efficiently to prevent dough from becoming sticky

Storage

• Fresh: Best served warm and fresh
• Store: Keep in airtight container for up to 3 days
• Reheat: Warm in oven at 180°C for 5 minutes to crisp up

Variations

• Tuna rolls: Use tinned tuna instead of sardines
• Salmon rolls: Use flaked cooked salmon for a premium version
• Spicy version: Add chopped scotch bonnet peppers to the filling
• Baked option: Brush with egg wash and bake at 200°C for 15-20 minutes instead of frying

What Makes It Special

Fish rolls combine the crispy, buttery pastry texture of meat pies with a flavourful fish filling. The key is getting the right balance between flaky pastry and well-seasoned fish that doesn’t make the dough soggy.

Prep Time: 30 minutes
Resting Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 20-30 fish rolls