Nigerian Fish Roll Recipe | How to Make Crispy FishRoll
Nigerian Fish Roll Recipe | How to Make Crispy FishRoll
Nigerian FishRoll: It is one of the most popular Nigerian snacks, loved for its crispy golden crust and savory, spiced fish filling.
Whether enjoyed as a quick snack, a street food favorite, or served at parties, this deep-fried Nigerian pastry is simply irresistible.
Over the years, fish rolls have remained a top favorite alongside other Nigerian snacks like meat pie, chin chin, egg roll, puff puff, and sausage rolls.
While the classic recipe is simple and delicious, this updated version includes extra spices and vegetables for a tastier, richer filling.
You’ll also learn the trick to making your fish rolls crispy without breaking while frying.
If you prefer a healthier option, you can also try the Baked Nigerian Fish Roll Recipe.
What is Nigerian FishRoll?
Nigerian Fish Roll is a crispy, deep-fried snack made with flour, margarine, eggs, baking powder, and water, then filled with mashed, seasoned mackerel (fresh or canned).
The dough is rolled with the filling inside, sealed tightly, and fried until golden brown.
Other names you may hear include:
- Fish pastry
- Nigerian fried fish snack
- Savory fish roll
It is often eaten on its own, but it pairs wonderfully with drinks like zobo (hibiscus tea), Nigerian chapman, malt drinks, soft drinks, or hot tea.
How to Prepare FishRoll: Ingredients for Nigerian Fish Rolls
For the Dough (Pastry)
- 400 g all-purpose flour
- 100 g margarine or butter
- 1 large egg (raw)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional if you want a savory version)
- ½ cup water (adjust to form smooth, firm dough)
For the Fish Filling
- 1 whole fresh mackerel (or canned mackerel/tuna)
- 1 medium carrot (grated, optional)
- 1 onion bulb (½ grated, ½ sliced)
- 1 teaspoon garlic powder (or minced garlic)
- ½ teaspoon curry powder
- ½ teaspoon thyme or oregano
- 1 seasoning cube (Knorr or Maggi)
- ¼ teaspoon hot pepper (optional, for spice)
- Salt to taste
- 2 tablespoons vegetable oil for stir-frying
- Vegetable oil (enough for deep-frying rolls)
How to Make Nigerian FishRoll (Step-by-Step)
Step 1: Prepare the Fish Filling
- Cook the fish: Season fresh mackerel with half the onion, garlic powder, curry powder, thyme, seasoning cube, and salt. Add a little water and boil until soft. (If using canned fish, skip boiling.)
- Debone and mash: Remove bones and mash fish with a fork.
- Stir-fry: Heat oil in a pan, add onions and garlic, and stir-fry until fragrant. Add carrot, pepper, mashed fish, and the remaining seasoning cube. Stir well and let cool.
Step 2: Make the Dough
- In a bowl, mix flour, baking powder, sugar, and salt.
- Rub in the margarine until crumbly.
- Add egg and water gradually, mixing until dough forms.
- Knead on a floured surface for 2–3 minutes until smooth. Rest the dough for 5 minutes.
3: Roll and Fill
- Cut out a portion of the dough, and roll it flat into a rectangle.
- Add a spoonful of fish filling, fold, and roll tightly to seal edges.
- Repeat for the remaining dough and filling.
Step 4: Fry the FishRolls
- Heat oil on medium (not smoking hot). Test with a pea-sized dough—if it browns, the oil is ready.
- Fry fish rolls in batches, turning until golden brown.
- Remove, drain on paper towels, and serve warm.
Tips for Perfect Nigerian FishRoll
- Seal edges tightly with water to prevent opening while frying.
- Fry on medium heat so they cook evenly inside without burning outside.
- For a healthier twist, try the baked Nigerian fish roll version.
- Add more spices (ginger, nutmeg, paprika) to create your unique filling flavor.
Nigerian FishRoll Nutrition (Per Serving)
- Calories: ~854
- Protein: 34g
- Carbohydrates: 89g
- Fat: 40g
- Fiber: 4g
(Values may vary based on portion size and frying oil absorption.)
Nigerian FishRoll FAQs
1. How do I make Nigerian fish rolls for sale?
The same recipe applies, but vendors often use less filling and roll the dough longer to maximize quantity. Always prioritize quality and taste to retain customers.
2. Can I bake Nigerian fish rolls instead of frying?
Yes. Brush with egg wash and bake at 180°C (350°F) until golden brown. The baked version is healthier but less crispy than the fried version.
3. Why do my fish rolls open while frying?
It usually happens if the rolls are not sealed well. Use water to seal edges tightly before frying.
4. Can I make Nigerian fish rolls with yeast?
Yes, but the texture changes. Baking powder makes the crust crispy, while yeast gives a softer, bread-like texture.
5. What type of fish is best for Nigerian fish rolls?
Fresh mackerel is traditional, but canned mackerel, tuna, or sardines also work.
6. What do I serve with Nigerian fish rolls?
They can be eaten alone or served with zobo drink, chapman, soy milk, tea, or soft drinks.
Related Nigerian Snack Recipes
- Nigerian Puff Puff
- Nigerian Fish Pie
- Nigerian Sausage Rolls
- Nigerian Buns
FishRoll Final Thoughts
Whether you’re making it for home, parties, or even for sale, this recipe guarantees that your fish rolls will always turn out delicious.
Enjoy them fresh, share with friends and family, and pair with your favorite Nigerian drink for the ultimate snack-time experience.
