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Nigerian fish roll
Fish roll: the fried Lagos street snack of soft, crisp dough around peppery mashed fish
NigerianHawkers carry glass boxes of fish rolls through Lagos traffic, and they are a fixture at parties among the small chops. The dough is a sweetish, slightly cakey one, wrapped around mackerel mashed with onion, pepper and thyme, then deep-fried to a deep gold with a crisp shell. They are good warm or at room temperature, with a soft drink or tea. Tinned mackerel works as well as fresh; poach fresh fish until it flakes before mashing. This version uses oil in the dough, so it is dairy free. Chef's tip: keep the oil at 170 °C; the common mistake is frying too hot, which browns the outside while the inner layer of dough stays raw.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the filling
- 14 oz mackerel filletsfresh; or 2 tins mackerel in oil, drained
- 1 onionfinely chopped
- 1 scotch bonnet chillifinely chopped
- 1 tsp dried thyme
- 1 stock cubecrumbled
- 2 tbsp vegetable oilfor frying the filling
For the dough
- 1 ⅛ lb plain flour
- 2 ⅛ oz sugar
- 2 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ cup vegetable oil
- ¾ cup wateras needed
For frying
- 4 ¼ cups vegetable oilfor deep-frying
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Method
0/6 doneStep 1: If using fresh 14 oz mackerel fillets, poach it in simmering water until the flesh is opaque and flakes easily, about 8 minutes. Drain, remove the skin and every bone, and mash finely.
12 minStep 2: Heat 2 tbsp vegetable oil in a pan over a medium heat and fry 1 onion and 1 scotch bonnet chilli until soft. Add the fish, 1 tsp dried thyme and 1 stock cube and stir until dry and well mixed. Cool completely.
6 minStep 3: Mix 1 ⅛ lb plain flour, 2 ⅛ oz sugar, 2 tsp baking powder, ½ tsp ground nutmeg and ½ tsp salt. Rub in ¼ cup vegetable oil, then add ¾ cup water gradually and knead briefly to a soft, smooth dough that does not stick. Rest it, covered, for 10 minutes.
15 minStep 4: Roll the dough to 3 mm thick and cut into 10 × 12 cm rectangles. Spread a line of filling along one long edge, roll up tightly and pinch the ends to seal.
20 minStep 5: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F. Fry the rolls a few at a time, turning, until deep golden all over and they sound hollow when tapped.
6 minStep 6: Drain on paper towels and fry the rest, letting the oil come back to temperature between batches. Cool a little before serving.
18 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 36 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nigerian fish roll take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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