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–+ servings
Cameroon Fish Roll

African Fish Roll

African Fish Roll is a beloved street food in West Africa, enjoyed widely across Cameroon, Nigeria, and Ghana. It has a crunchy fried texture and is effortlessly prepared, making it a favorite choice.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Snacks
Cuisine West-African
Servings 6 people

Ingredients
  

For the Dough

  • 2½ cup all-purpose flour
  • 2 tablespoon sugar
  • vegetable oil to deep fry
  • 4 tablespoon magarine
  • 1 egg
  • 1 tablespoon baking powder
  • ¼ salt

For the Filling

  • 1 mackerel fish (titus fish)
  • 2 green onions (chopped)
  • 1 small onion (chopped)
  • cayenne pepper or paprika powder to taste

Instructions
 

Prepare the Filling

  • Steam or boil the mackerel fish until cooked through.
    1 mackerel fish (titus fish)
  • Remove the bones and flake the fish into small pieces using a fork.
  • Finely chop the green onions and add them to the flaked fish.
    2 green onions (chopped)
  • Add the chopped small onion to the fish mixture.
    1 small onion (chopped)
  • Season the fish mixture with cayenne pepper or paprika powder according to your desired level of spiciness.
    cayenne pepper or paprika powder to taste
  • Mix the ingredients well, ensuring the seasonings are evenly distributed. Set aside.

Prepare the Dough

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
    2½ cup all-purpose flour, 2 tablespoon sugar, 1 tablespoon baking powder
  • Add the margarine to the mix.
    4 tablespoon magarine
  • Crack the egg into the mixture.
    1 egg

Roll and Fill the Dough

  • Lightly flour a clean surface and roll out the dough into a circle, about ¼ inch thick.
  • Cut the dough into smaller circular pieces.
  • Put a spoonful of the prepared fish mixture onto one end of each dough.
  • Fold the dough over the fish filling, covering it completely, and forming a roll.
  • Press the edges of the dough together and use a fork to crimp and seal the edges. This will prevent the filling from leaking out during frying

Fry the Dough

  • In a deep pot or fryer, heat vegetable oil. Make sure there's enough oil for the fish rolls to be fully submerged.
    vegetable oil to deep fry
  • Carefully slide a few fish rolls into the hot oil, being cautious not to overcrowd the pot. Fry in batches if necessary.
  • Fry the rolls until they are golden brown and crispy, turning them occasionally to ensure even frying. This should take about 4-5 minutes per batch.
  • Once the fish rolls are cooked to a golden brown color, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil.
  • Your Fish Roll is ready to serve.

Notes

Notes: You can use the type of fish you can easily access, salmon, tuna or sardine fish are good alternatives.
Keyword Fish Roll
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