Pairs well with Special Fish Rolls
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Special Fish Rolls
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These fish rolls are crispy on the outside and fluffy in the middle, loaded with a tasty fish filling. A perfect African snack for celebrations and parties.
00:20:00 total
Serves 4
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- bread flour - 4 cups
- sugar - 2 tablespoons
- salt - 1 teaspoon
- yeast - 1/4 teaspoon
- baking powder - 1/4 teaspoon
- grated nutmeg - 1/4 teaspoon
- large egg - 1
- water - 1 cup
- oil - 1/4 cup (neutral, such as avocado or vegetable oil)
- finely diced onions - 1/4 cup
- finely diced celery - 1/4 cup
- sardines in oil - 2 tins (I used Titus brand)
- chicken bouillon powder - 1/2 teaspoon
- cayenne pepper - pinch
- black pepper - as needed (as needed)
Instructions
- Make the Dough: To a bowl, add bread flour, sugar, salt, yeast, baking powder, and grated nutmeg. Whisk the dry ingredients to combine.
- Add Wet Ingredients: Add an egg, water, and oil to the dry ingredients. Mix first with a wooden spoon, then by hand to form a dough. If the dough is tough, add a little more oil.
- Rest the Dough: Knead the dough for about 5 minutes, cover with a clean kitchen towel, and let it rest at room temperature.
- Prepare the Filling: In a skillet on low heat, add oil from two cans of sardines. Immediately add finely diced onion and celery. Cook until available, about 3-5 minutes. Then add the sardines, breaking them into bits. Season with chicken bouillon powder, cayenne pepper, and black pepper.
- Roll the Fish Rolls: After the filling has cooled, take the rested dough, knead it again, and cut a piece about the size of a small golf ball. Roll it out, add a teaspoon of the filling to one end, roll twice to cover the filling, press the ends to seal, then roll all the way to make a fish roll.
- Fry the Fish Rolls: Heat oil to about 250°F. Fry the fish rolls until they are a beautiful golden brown color, about 5 minutes on low heat. Place on paper towels to absorb excess oil.
