Fish rolls are one of the most delicious snacks, it can be easily prepared at home and can be eaten with any soft drink or chilled water, for lunch. It can also be used as refreshments in any reception.
Ingredients for fish roll filling
▪Fish ( mackerel, tuna, salmon, or any fish of your choice )
▪1 tsp of curry powder
▪1 tsp of garlic powder
▪1 tsp of ginger powder
▪1 tsp of thyme
▪Salt to taste
▪Pepper to taste.
Ingredients for fish roll dough
▪350g of plain flour
▪100g of butter
▪1 raw egg
▪1 tbsp of baking powder
▪3 tbsp of sugar
▪Cold water ( as needed )
▪1 tsp of salt
▪150ml of milk ( optional )
▪Pinch of nutmeg ( optional )
For frying the fish rolls
▪Vegetable oil ( for deep frying )
Utensils to be used
Measuring cups and spoons
•Fork, spoon and knife
•Deep frying pan
•Wooden spoon or spatula
The making of the fish filling
Step 1: Place the fish in a cooking pot, Add little water, onion, curry, thyme, garlic, stock cubes, pepper, and salt and cook, until the fish is done.
Tip: you can also make use of any canned cooked fish, but you won’t need to cook it again.
Step 2: Now, take out the cooked fish and some of the cooked onions and leave to cool a bit. ( Note: The cooked onion keeps the inside of the fish roll moist after frying ).
Step 3: After steaming your fish, your can fry it with your onion, garlic, ginger, pepper, stock cubes, salt. Then take out the bones of the fried fish, mash it and set aside.
The making of the dough
Step 4: In a bowl, add the flour, baking powder, nutmeg, sugar, salt, and mix together.
Step 5: Add the whisked egg and melted butter in the flour mixture, mix well with your cleaned hands, until it comes out crumbly.
Step 6: Then add cold water to it, bit by bit, until you get your consistency of your choice. Keep mixing until you get a firm dough.
Step 7: knead the dough and leave it to rest for 10 to 20 minutes, by covering it with a kitchen towel or aluminum foil.
The making of the fish roll
Step 8: After 10 to 20 minutes, place the dough on a floured flat table/board, cut out a small piece and roll flat with the rolling pin to about 1/8 inch. Cut out the edges to form a small rectangle/square shape, ( depending on the shape and size of your choice. )
Step 9: Add a spoonful of the mashed fish at the edge of the dough and tightly roll the dough to the edge. Make sure you use water to seal the edges of the dough, which serves as a glue.
Repeat this process for the remaining dough.
Step 10: Heat up the vegetable oil on medium heat until very hot and fry the fish roll until golden brown colour and place in a sieve lined with paper towels, to absorb excess oil
•You can serve your fish roll with any soft chilled drink of your choice.