How to Make Crispy Fish Rolls at Home – Easy Nigerian Snack Recipe
Want to learn how to make crispy fish rolls at home that tasteso good? Amy from Amy Sweet Treats shares her simple, foolproof recipe you’ll love.
When I was little, road trips in Nigeria always came with two things: loud music on the radio and a nylon of warm buns and fish rolls sitting on the dashboard.
My mom never believed in starting a journey on an empty stomach, especially on days when she didn’t have any time to prepare food at home. So she’d stop at one of those busy roadside stalls where the vendors wraps hot fish rolls in brown paper. She would hand them to us with a smile and say, “No trip is complete without these.”
Those fish rolls never looked like they were made by a professional. The dough wasn’t perfectly shaped, and sometimes the edges were a little uneven, but that didn’t matter. They were always golden-brown, slightly crisp on the outside, and filled with spicy mashed fish that tasted amazing.
Somehow, they felt like the perfect travel companion, especially when we ate them in the car with the windows rolled down, the wind pulling at your hair, and the smell of fried dough mixing with the warm air.
We’d eat slowly at first, trying to save them for later, but they never lasted past the first hour of the trip. By the time we reached the next town, all we had left were crumbs on our laps and the smell lingering in the car.
One weekend, I was feeling a little homesick, so I decided to try making fish rolls myself. I mashed the mackerel with spices, kneaded the dough until it was soft and elastic, and gently sealed the filling inside.
When they started frying, the smell that filled the house, took me straight back to those road trips.
And I thought of my cousin Amy and her brand, Amy Sweet Treats. Amy is truly talented in the art of baking, every pastry she makes is divine, perfectly crisp, and packed with flavor.
Her dedication to quality and her craft is unmatched, and she takes pride in making treats that bring comfort and joy. Her pastries aren’t just baked goods, they’re little works of love and perfection, worth every bite and every penny.
If you haven’t tried her pastries yet, you’re missing out, they’re the perfect mix of intentionality and deliciousness. You can see more of her creations and place orders through her social media: Amy Sweet Treats.
In this blog post, Amy will share her simple homemade fish roll recipe, so you can try making them right in your own kitchen and taste the reason her treats are so loved.
Ingredients You’ll Need
For the Dough:
- All-purpose flour – 3 cups
Tip: Sift the flour first. This makes the dough lighter and keeps it from feeling heavy. - Butter or margarine – ½ cup (softened, not melted)
Tip: Softened butter blends better and makes the dough tender, not crumbly. - Sugar – 2 tablespoons
Tip: A little sugar balances the savory fish filling without making it sweet. - Salt – ½ teaspoon
Tip: Don’t skip this. It enhances the flavor of the dough and keeps it from tasting flat. - Baking powder – 2 teaspoons
Tip: Fresh baking powder gives the dough a gentle lift, so check it’s not expired. - Cold water or milk – about ½ cup
Tip: Add gradually; too much liquid will make the dough sticky. Milk makes the dough richer, but water works fine too.
The Filling:
- Canned mackerel or sardine – 1 medium can (drained and flaked)
Tip: Mackerel is traditional in Nigeria because it’s flavorful and holds up well in the dough. - Onion – 1 small (finely chopped)
Tip: Fry the onions until just soft and sweet. Raw onions can overpower the filling. - Scotch bonnet pepper (ata rodo) – 1 small (optional, finely chopped)
Tip: Adds a little heat for that Nigerian street-food vibe. Adjust to your spice level. - Seasoning cube – ½ cube (crumbled)
Tip: Just enough to boost flavor, too much can make the filling too salty. - Vegetable oil – 1 tablespoon
Tip: A tiny splash of oil helps bind the filling and keeps it from drying out.
Frying/Baking:
- Vegetable oil (enough for deep frying) OR
- 1 egg (beaten for brushing, if baking)
For frying, heat the oil moderately, too hot will brown the rolls outside but leave the dough raw inside.
Step-by-Step Preparation for Fish Roll Dough
1. Sift the flour first
Put your flour in a large mixing bowl and sift it once or twice. Sifting adds a bit of air, which helps the dough roll out smoothly without tearing later.
2. Mix in the dry ingredients
Stir in sugar, salt, and baking powder until everything is well combined. I usually whisk it lightly with a fork, this blends faster and keeps the dough light.
3. Rub in the butter or margarine
Add the softened butter and use your fingertips to rub it into the flour until it looks crumbly. Try to keep your hands cool while doing this because warm hands can melt the butter too quickly and make the dough heavy.
4. Add liquid slowly
Pour cold water or milk in small splashes while mixing with your hand or a spatula. Stop adding liquid as soon as the dough comes together—too much liquid can make it sticky and harder to handle.
5. Knead lightly
Knead the dough gently for about 3–5 minutes until it feels smooth and soft. Fish roll dough doesn’t need heavy kneading; a gentle touch keeps it tender.
6. Let it rest
Cover the dough with a kitchen towel or cling film and let it rest for 15–20 minutes. This short rest relaxes the dough so it won’t spring back or crack when you roll it out.
7. Portion and roll
Cut the dough into smaller balls and roll each one out into a thin sheet—about ¼ inch thick, ready for the fish filling. A light dusting of flour on your board and rolling pin will keep the dough from sticking.
Preparing the Perfect Fish Filling
- Drain and flake the fish
Start by draining the canned mackerel (or sardine) to remove excess oil or water. Use a fork to gently flake the fish into small pieces. This makes the filling smoother and easier to wrap without tearing the dough. - Sauté the onion and pepper
Heat a tablespoon of vegetable oil in a pan over medium heat. Add finely chopped onions and cook until soft and slightly sweet, about 2–3 minutes. If you like a bit of heat, toss in some finely chopped scotch bonnet (ata rodo). Lightly frying them first brings out a richer flavor than using them raw. - Add seasoning
Crumble in half a seasoning cube and stir well. You can also add a pinch of salt if needed, but be careful because the seasoning cube already has salt. Stir for about a minute so the spices can blend with the onion and pepper. - Stir in the fish
Add the flaked fish to the pan and mix gently until it’s evenly coated with the onion and spice mixture. Let it cook together for another 2–3 minutes. This step helps the flavors soak into the fish. - Cool the filling before using
Turn off the heat and allow the filling to cool completely before adding it to the dough. Warm filling can make the dough softened and harder to seal.
How to Roll and Shape Fish Rolls
- Prepare your workspace
Lightly flour your rolling board and rolling pin. This keeps the dough from sticking and makes the rolling process easier.
- Roll out the dough
Take one portion of the rested dough and roll it into a thin rectangle, about ¼ inch thick. Try to keep the edges as straight as possible, but don’t worry if they’re not perfect—homemade rolls have their charm.
- Add the filling
Spoon a line of the cooled fish filling along one side of the rectangle, leaving about half an inch of space from the edge. Avoid overfilling so the dough can seal properly and the rolls don’t burst while frying or baking.
- Roll it up gently
Start rolling the dough over the filling from the edge closest to it. Roll tightly but gently so you don’t squeeze the filling out. Aim for a neat cylinder shape.
- Seal the edge
When you reach the end of the dough, pinch the seam with your fingers to seal it. If the dough feels a little dry, dab the edge with a touch of water before sealing. This keeps the filling secure during cooking.
- Trim and tidy
If needed, use a knife to trim the ends for a cleaner finish. This step is optional, but it gives the rolls a uniform look.
- Repeat for the rest
Continue with the remaining dough and filling, laying each finished roll on a lightly floured tray until you’re ready to fry or bake.
Frying and Baking Method
Some people swear by the taste of fried fish rolls because that’s how we grew up buying them from roadside vendors. Others prefer baking to cut down on oil or because it’s simpler when making big batches at home. I use both methods in my kitchen at Amy Sweet Treats, depending on the order or my mood.
Here’s how you can try each one at home like I do.
Frying Method (Classic Nigerian Style)
- Heat the oil:
Pour enough vegetable oil into a deep pan or pot so the rolls can float. Heat over medium heat, about 170–175°C (340–350°F) if you’re using a thermometer. - Test the oil:
Drop in a tiny piece of dough; it should sizzle gently and rise to the top. If it browns too fast, reduce the heat, hot oil cooks the outside too quickly and leaves the inside raw. - Fry in batches:
Add a few rolls at a time without overcrowding the pan. Fry for 4–6 minutes, turning them occasionally until they turn golden brown all over. - Drain properly:
Transfer the fried rolls to a plate lined with paper towels to drain excess oil. Let them cool slightly before serving so they stay crisp on the outside and soft inside.
Baking Method
- Preheat the oven:
Set your oven to 180°C (350°F) and line a baking tray with parchment paper. - Brush with egg wash:
Lightly beat one egg and brush it over the shaped rolls. This gives them a lovely golden-brown color once baked. - Bake until golden:
Arrange the rolls on the tray, leaving space between each one, and bake for 20–25 minutes or until golden brown. - Cool on a rack:
Remove from the oven and let them cool on a wire rack for a few minutes. This helps prevent the bottoms from becoming soggy.
Common Mistakes to Avoid When Making Fish Rolls
- Adding too much water to the dough
One of the easiest ways to ruin fish roll dough is by pouring in all the water at once. Too much liquid makes the dough sticky, hard to roll, and likely to tear. Add the water gradually until the dough just comes together. - Skipping the resting time
Resting the dough for at least 15–20 minutes helps it relax, so it rolls out smoothly and doesn’t crack when frying or baking. Skipping this step can leave you with tough or uneven rolls.
- Overfilling the dough
It’s tempting to pack in extra fish, but too much filling will make the dough tear and spill during frying or baking. A thin, even layer of filling keeps the rolls neat and sealed.
- Using warm filling
Warm filling softens the dough and makes it harder to seal. Always let the filling cool completely before adding it to the dough.
- Frying in oil that’s too hot or too cool
If the oil is too hot, the outside browns too quickly while the inside stays raw. If it’s too cool, the rolls soak up excess oil and turn greasy. Medium heat (about 170–175°C / 340–350°F) works best.
- Over-kneading the dough
Fish roll dough isn’t like bread dough—it doesn’t need heavy kneading. Overworking it makes it dense and tough instead of soft and tender.
- Not sealing the edges well
Loose edges let the filling leak out during frying or baking. Pinch the seams firmly or dab a little water on the edges before sealing to keep them closed.
Storing, Freezing, and Reheating Fish Rolls
- Pre-make the filling
You can cook the fish filling a day or two ahead. Store it in an airtight container in the fridge so it stays fresh. Bring it back to room temperature before using, so it’s easier to spread on the dough.
- Prepare the dough in advance
The dough can be made a day earlier too. Wrap it tightly in cling film and refrigerate. Let it sit on the counter for about 20–30 minutes to soften before rolling it out.
- Store shaped but uncooked rolls
If you’re not ready to fry or bake immediately, place the shaped rolls on a tray lined with parchment paper, cover with cling film, and refrigerate for up to 24 hours. This is handy when you’re preparing for parties or large batches.
- Freezing for longer storage
To store longer, freeze the uncooked rolls on a tray until firm, then transfer them to freezer-safe bags. They keep well for about a month. When ready to cook, let them thaw in the fridge overnight before frying or baking.
- Keeping leftovers fresh
Once cooked, let the fish rolls cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheating without losing texture
To reheat fried rolls, place them on a baking tray and warm in a 150°C (300°F) oven for 5–8 minutes. This helps bring back the crispness without making them oily. For baked rolls, a quick reheat in the oven or air fryer works best. Avoid microwaving as it can make the dough rubbery.
Nutritional Value
Fish rolls as a snack, have more goodness in them than many people realize. The fish filling, especially if you use mackerel or sardine, is packed with protein that helps build strong muscles and keeps you feeling full for longer.
Fish is also rich in healthy fats that are good for the heart, and it adds vitamins like B12 and D, which support energy and strong bones.
The dough gives you carbs that provide quick energy, which is why fish rolls make a great snack for school kids or for anyone who needs a pick-me-up during the day. If you use whole-wheat flour or mix it with regular flour, you’ll add more fiber that helps with digestion.
To make your fish rolls a bit healthier, you can reduce the oil when frying or go for the oven-baked version. Baking uses less oil and still gives a lovely golden color and soft crust.
If you’re watching your salt or sugar intake, adjust them to your taste,fish rolls don’t need much of either to shine.
Little Secrets for the Best Texture
Over the years of making fish rolls at Amy Sweets, I’ve found that a few small details can completely change the result.
I always let the dough rest for about 15–20 minutes before rolling; it makes the dough softer and easier to shape.
Also a tiny pinch of nutmeg in the dry ingredients adds a warm flavor that makes the dough taste richer without being overpowering. I also stick to chilled butter, cutting it into the flour until it looks crumbly. Those little bits of cold butter melt as the rolls cook, giving the crust a nicer, flakier bite.
For the filling, I season well with ground pepper, chopped onions, and sometimes a squeeze of lime to keep it bright, then cook it down until it’s no longer wet so the rolls don’t fall apart. If I’m baking, I brush the shaped rolls with a light egg wash before they go in the oven, which helps them brown beautifully and come out with a soft golden finish.
And no matter which method I use, I let the rolls cool on a wire rack instead of a flat plate, this keeps the texture light and crisp underneath. It’s these little steps that quietly make homemade fish rolls taste bakery-quality.
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FAQs About Fish Rolls
1. Can I use sardines instead of fresh fish?
Yes, you can! Sardines in oil are a great shortcut if you don’t have fresh fish on hand. Just drain the oil well and mash the sardines before seasoning. The taste will be slightly richer and saltier than fresh fish, so adjust the seasoning carefully.
2. Why is my fish roll dough cracking when I roll it out?
Cracking usually means the dough is either too dry or hasn’t rested long enough. Add a teaspoon of water or milk at a time and knead gently until it feels smooth. Also, let the dough rest for at least 15–20 minutes before rolling, it really makes a difference.
3. How do I keep my fish rolls from opening up while frying?
Make sure the edges are sealed tightly. I like to press the edges gently with my fingertips or a fork dipped in water. Also, avoid overstuffing the rolls, too much filling will push the seams open during frying.
