Making fish rolls is a fun and delicious process. Here’s a simple recipe for Nigerian-style fish rolls:
Ingredients:
- For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/2 teaspoon baking powder
- 1/2 cup water (adjust as needed)
- For the Filling:
- 1 medium-sized mackerel or sardine (or any fish of choice)
- 1 small onion (chopped)
- 1-2 scotch bonnets or hot peppers (optional, finely chopped)
- 1 clove garlic (minced)
- 1 tablespoon vegetable oil
- Salt and seasoning to taste
- For Frying:
- Vegetable oil
Instructions:
1. Prepare the Fish Filling:
- Boil the fish with a little salt until cooked, then debone and flake it into small pieces.
- Heat the vegetable oil in a pan over medium heat. Add the chopped onions, garlic, and peppers, and sauté until soft and fragrant.
- Add the flaked fish, season with salt and any desired spices, and stir well. Cook for another 2-3 minutes. Set aside to cool.
2. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
- Add the melted butter and mix until the mixture becomes crumbly.
- Gradually add water and knead until you form a smooth, elastic dough. Cover and let it rest for about 15 minutes.
3. Assemble the Fish Rolls:
- Roll out the dough on a lightly floured surface into a thin sheet.
- Cut the dough into rectangular shapes (about 4 inches wide and 6 inches long).
- Place a spoonful of the fish filling at one end of each rectangle and carefully roll it up, tucking in the sides to seal the edges.
- Repeat the process until all the dough and filling are used.
4. Fry the Fish Rolls:
- Heat enough vegetable oil in a deep pan for frying.
- Once the oil is hot, carefully place the fish rolls in the oil, making sure not to overcrowd the pan.
- Fry until golden brown on all sides, then remove and drain on paper towels.
5. Serve:
- Allow the rolls to cool slightly and serve warm as a snack or appetizer.
Enjoy your homemade fish rolls!
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