The major reason I didn’t like the it was because it was too hard to bite and chew. Why should I develop toothache /on top/ snacks? I love my snacks flaky, crispy, crunchy, and soft.
However, my beef for fish roll eventually came to an end when I visited my aunt in Abuja. She’s a die hard fan of fish roll and she makes it so well. She took me through the process of making freshly baked homemade fish roll. Guys, it tasted heavenly!
That was how I added it to the list of my favourite snacks.
I left Abuja feeling like a star with my new found recipe and new found love for fish roll.
But, as a recipe developer, I kept experimenting until I found a richer and more delicious recipe which I’ll be sharing with you.
Enough of my story. Let me answer some frequently asked questions about Nigerian fish roll:
Can I bake my Nigerian Fish Roll
Yes, you can. It can be baked just like our almighty Nigerian Meat Pie. I understand that some people try as much as possible to reduce their calories in take thereby opting for baking instead of frying. To be honest,
if you really want your it flaky and crispy, the frying method is the best. You can also bake it, if that is what you’ll prefer.
Can I add sugar and pepper
They are both great as much as Nigerian fish roll is concerned. However, make sure they are not added in excess.
I love Cayenne pepper so much, so I use it most times for my recipe.
Which one is better? Milk or Water.
You can use only water or only milk to mix the dough, but I prefer to use milk because I love the outcome. You can use whole milk all through or evaporated milk plus a little bit of water.
It is delicious when you follow the right recipe. It’s soft to bite and chew.
I present to you the best Nigerian fish roll recipe
Nigerian Fish Roll
INGREDIENTS FOR THE FILLING
- 3 tbsp vegetable oil
- 1 medium-sized Onions
- 1/2 tsp garlic powder
- 1/2 tsp Cayenne pepper
- 1/2 tsp Oregano
- 1/2 tsp each curry and thyme
- 1 medium-size Fried Mackerel
- 1 can Sardine in tomato sauce
INGREDIENTS FOR THE DOUGH
- 500 gram(4 cups) Flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp nutmeg
- 2 tbsp sugar
- 200 gram Butter or Margarine
- 2 eggs
- 100 ml Evaporated milk/whole milk/ water
- Vegetable oil for frying
- FOR THE FILLING
- Remove the bones in the Mackerel, shred it into small pieces and set aside.
- On a medium heat, place the sauce pan and add the vegetable oil.
- Add the diced onions, curry,thyme,garlic,cayenne pepper and oregano, stir everything together and allow to simmer for about 1 minute.
- Add the set aside fried mackerel and stir. Add the sardine in tomato sauce and stir everything together to fry about 3-5 minutes. Then remove from the heat and allow to cool.
INSTRUCTIONS FOR THE DOUGH
- Mix all the ingredients in a mixing bowl: Flour, margarine/butter, nutmeg, salt, sugar. You should either use a stand mixer, hand, spatula, or whisk but hands does the job better.
- Make a round hole in the middle of the mixed ingredients and add the eggs, then mix together.
- Add the milk and mix, start adding the water bit by it until the dough is properly formed. The reason I suggest bit by bit is because the consistency of our margarine or butter may differ, so add according to the texture of your dough and stop when the right consistency is reached.
- Remove the dough from the bowl and drop it on a floured surface and knead until it's smooth.
- Drop it back on the rolling mat or a floured clean surface, divide it and start rolling out with a rolling pin. Add about 2 tsp of the filling and roll it up. Repeat the process until you roll out all the dough.
- Fry on medium heat until golden brown.
- Enjoy and serve with any drink of your choice: Juice, Soda, Tea or Coffee.
For more detail, you can also watch this video.