African Fish Roll (Fish pie) — a popular West African street food – specifically in Cameroon, Nigeria and Ghana that is made with some sort of shortcut pastry filled with sardines and spices. These fried fish pies are crunchy, slightly sweet, spicy and oh so good!!
Over the years I have tried several times to make African fish pie or fish roll, as it’s commonly called in Cameroon, but was extremely disappointed at the results. Then, one of my aunts said casually, “Well, it is just puff-puff mixture with butter and sardines” and it hit me “Duh! That’s it! I decided to try my hand again at this recipe and after several disastrous results I came up with one am proud to share.
An African fish pie is a popular West African streetfood – specifically in Cameroon, Nigeria and Ghana that is made with some sort of shortcut pastry fill with sardines and spices. In Cameroon, it is rolled up, while in other countries it is made in the shape of meat pie (empanadas).
These tasty snacks are deep fried not baked; however for a healthy version you can bake them. The baked version would taste slightly different from the deep fried version. To be honest…there is no comparison, fried fish pie is crunchy, slightly sweet, spicy and oh so good.
It is really all the rage for adults and kids, who would hurriedly leave school, in an attempt to get a piece from the ladies selling it, at the entrance of the school. It is more convenient to buy from the street vendors than make it at home in Africa.
Maybe because it is looked down as “poor man’s” snack. Meat pies are the “rich man‘s version. Africans living abroad would classify it as a” MUST EAT” at parties – it flies off the table.
This version of fish pie is made with canned sardines in tomato chilli sauce , slowly simmered with onions and a little bit of curry until all the liquid has evaporated. Then the mixture is folded in the pastry and deep fried until golden brown.
It is somewhat tedious to make, but is worth it at the end. Do make it!!!
Watch How to Make It
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African Fish Roll(Fish pie)
Ingredients
Filling
- 1 can sardines in chili tomato sauce 15oz or 425gram
- ½ medium onion chopped
- ½ teaspoon parsley
- ¼ teaspoon curry powder
Dough
- 1 cup plus 2 tablespoon water
- 1¼ teaspoon yeast
- 2 ½ tablespoons or 30grams sugar
- ½ tablespoon salt
- 4 cups or 500grams flour All Purpose Flour
- 5 oz or 142g unsalted butter margarine
Instructions
- Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated , add parsley . Stir and simmer for about 2 more minutes. Set aside and let it cool.
- In a large bowl add the warm water, and yeast. Set aside for 5 minutes
- Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated.
- Then add the yeast mixture to the flour mixture and mix for about a minute
- Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth
- Cover and let it sit for 30 to 45 minutes.
- Divide dough into 1 -2 ounce each- you will have about 25 -35 each depending on the weight.
- On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter.
- Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
- Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
- Using a slotted spoon, remove the fish pie and place them on paper towels.
- Serve warm or at room temperature.
Nutrition Information:
Antoinette says
Thank you for your awesome videos. I just made the dough for this and waiting for it to rise. I realize that I used regular yeast instead is of rapid rise. Should I wait longer than 44 minutes for it to rise?
ImmaculateBites says
No you really don’t have to.Glad you enjoy them.
Margaret says
Waoh,God bless U for dis recipe,I’ve been wondering how it could be fried each time I see it in d street,I will give it a try I hope it comes out good
ImmaculateBites says
It will. Enjoy!
Ella says
Can you prepare fish roll the previous day to sell on the next day?
ImmaculateBites says
Hi Ella! This fish roll recipe is best eaten warm as soon as it is made.
Oladele Oyewusi says
Please is it warm water or ordinary water ,(2) is yeast or banking powder
ImmaculateBites says
it’s yeast and warm water.
Hasiya says
Can I use meat instead of fish for the filling?
ImmaculateBites says
Yes you sure can.
Dammy says
Great recipe
I didn’t use the recipe for filling but the dough is amazing
ImmaculateBites says
Awesome! Thank you for trying this recipe out!
Suzzy Kome says
Is it 174 calories per roll or all together?
ImmaculateBites says
Per roll .
Asaseyaa says
Hi Ima
In the video you use bouillon and ginger but I don’t see it listed in the ingredients. How much do I add of each?
ImmaculateBites says
Hello,
1/2 teaspoon and about 1 teaspoon bouillon powder. Hope this helps
Gwendoline says
Thanks for the recipe. I had to use more flour to get the right dough. Maybe my measurements were off but it come out good.
ImmaculateBites says
Awesome! I am glad you were able to figure out how to work your dough. Thanks for stopping by :).
Blessing says
Wow, Ima you are the best,
Thanks am inspired by your detailed teaching.
Am going to try it out.
The Lord bless you
ImmaculateBites says
Thank you :)! Do let me know how it turns out for you. Happy cooking!
Etienna says
wow , amazing recipe. I have a question though, I used margarine once to make meat pie dough . I fried it and it didn’t taste good at all! It tasted like it was too buttery, oilyand the dough was too crispy. Do u think it’s cuz I might have put too much margarine,? I’m afraid of trying it with this recipe because of what happened last time
Luda says
Please my pie always opens when placed in the oil,what should I do?
ImmaculateBites says
I can’t say for sure without actually being . Your best bet would be to seal it with flour paste, like in the video
Stephanie says
Crack an egg, beat it, then seal the fish roll with it.. it helps! Also fry it on medium to low heat. If the oil is too hot, it will open
Eva says
Thanks…what difference will it make if i use vegetables oil instead of butter, secondly, can I only yeast or yeast plus baking powder….thanks…I wish to start a fish pie business
ImmaculateBites says
Hi Eva,
Butter is much flavorful than oil. You can use yeast or baking powder or both you would have to play with the the dough to get the correct amount for the pie dough.
Etornam Precious says
Thanks so much for the teachings, God richly bless you in fact i just fell in love with it and trust me, am going to practice it and bring you updates. Please can you from your contact so that in case of anything I get in touch with you?….Please
Stella Njaka says
Your recipes are really wonderful. thanks for the good work
Jamesetta says
I would like to see more African recipes
Chinwe osondu says
You too much dear i love your baking
Alicia says
Thank you!
Peter says
I love this food are there some more
Etienna says
Hello,
Stumbled upon your recipe and I’m excited to try it out. I have a problem with how I make my dough though. Whenever I make dough for meat pie or fish pie, it always comes out strong. What are some tips I can use to make my dough very soft when fried or baked?
Thanks
ImmaculateBites says
Hi Etienna,
Have you tried this recipe? it comes out really tender.
Faith says
Thanks a lot for this piece, it makes learning a lot much easier.
A quick question
is it necessary to fry, can I also bake the fish pie in an oven?
imma africanbites says
Yes, you may bake it in the oven.
Therese says
Quick question, can l bake it instead of frying? If so for how long and what temperature?
Can’t wait to try this, yum!!
Salim says
Hello,please how many days long will it take a well fried fish roll to go bad at room temperature ?
ImmaculateBites says
It’s best eaten within 24 hours . You may refrigerate or freeze and reheat before serving.
Kelsey says
Please help needed ASAP. I removed the roll from the freezer, it’s been 2 .5 hrs now. When I try to fry it, it forms little bubbles on the pie . Do you know what the problem might be and how to fix it. Thank u so much in advance
ImmaculateBites says
A little too late , been out all day. I think 2.5 was a bit much . I would let it refrigerate again before frying .
Kelsey says
No problem , thank you. I did refrigerate again and it got better.
Kelsey says
How many gram is a cup for this recipe. I have been guessing all along even though it worked out. Because I noticed our cup sizes are different. The reason given measurements in grams is ideal.
Kelsey says
Just realized recipe was updated to grams also. Thanks
Kelsey says
Hi hope you are doing great.
I just want to find out if I can roll out the dough, keep in the fridge and fry the next day. Will that work out. Thanks a lot
ImmaculateBites says
Yes, it would work. I make large quantities and then freeze. When am ready to fry, remove from the freezer , let it sit outside for a couple of hours before frying . Hope this helps
Kelsey says
Thanks for the quick reply. I don’t want to freeze. I just want to refrigerate and fry the next day. How long should I leave at room temperature before frying?
ImmaculateBites says
About an hour , also frying without bringing to room temperature works as well. If the dough has not been frozen.
Kelsey says
Thank you!
Ifunanya says
Thanks I was able to do the chin chin with the recipe you gave it came out well.
ImmaculateBites says
Great! Thanks for the feedback!
Lysette says
I will try this for sure, in my country we call that pilipili.. thanks for everything.
I try the puf puff and it was so good.
kemi says
Thanks so much for sharing this recipe. I needed to supply some fishrolls and ur recipe turned out to be a saving grace for me. I added 1tsp of sugar and brushed the tip with egg. They came out great. I’m happy I’m getting more orders. Once again thanks.
ImmaculateBites says
Hi Kemi! Glad to hear it worked out well for you. I really appreciate you taking time out to let me know. Thanks!
Lizette says
Thank you ma’am I followed your recipe and got a wonderful fish roll something I didn’t know I could do easily thank you so much
ImmaculateBites says
Yass! Glad to hear it worked out well for you.
Zion says
Hi Imma, Thank you for this great recipe. I tried to make a large quantity and it tasted good but not crunchy or crispy. How do I make it crunchy/crispy?
ImmaculateBites says
Do not crowd the pan.And make sure the dough is rolled out thin, to make it crispy.
faithia says
wow imma. u are good. please the addtional butter is it melted butter.
ImmaculateBites says
It’s soften- easy enough to mix with the ingredients.
Maureen says
Thank You so much Ima for this fish roll recipe, I have been looking for it for ages cos I grew up in Cameroon and used to eat it a lot during primary and secondary school days. I can’t wait to tryt it out and also share it out in my blog.
ImmaculateBites says
Oh yes! One of my favorite after school snack. Can’t wait to see how it works out for you.
Paula says
Immaculate.
I followed your recipe to the T today. My husband ate 5 in less than 10 minutes. I used to used baking powder and it seemed to turn out great. But Today he told me that the 3 best things that have happened to him since meeting me are:
1. Saying yes to his proposal
2. Giving him 2 amazing kids
3. Making these fish rolls
The yeast worked great!!!
ImmaculateBites says
WOO HOO! HIGH FIVE! You ROCK Paula. Thank you SO much for taking the time to let me know.
Paula says
Immaculate.
I followed your recipe to the T today. My husband ate 5 in less than 10 minutes. I used to used baking powder and it seemed to turn out great. Today he told me that the 3 best things that have happened to him since meeting me are:
1. Saying yes to his proposal
2. Giving him 2 amazing kids
3. Making these fish rolls
julia says
Hello,
i tried the recipe but was kinda disappointed. it did not come out well. it completely unroll in the oil. i was wandering if it really yeast that one should use. it swelled in the oil
ImmaculateBites says
Yes you have to use yeast if you want the authentic taste. A few tips;cut back on the yeast . And roll the egg rolls tightly to prevent it from falling apart in the oil.
Emmanuel Bisi says
you are the best. I’ve tried so many recipes, my children really love this but the only problem is that it was opening once it get to the oil
how long can we keep it
ImmaculateBites says
Thanks you have got to wrap it tightly to prevent it from opening up. I don’t like it too stale. What i do is freeze it and reheat in the oven when needed.
Vee says
I just finished frying fish roll and it came out exactly the way I wanted. Thank you so much for this great recipe. I’m glad I found this helpful.
ImmaculateBites says
Awesome! Glad to be of help. Thanks for taking the time to share your thoughts with us.
mary says
Woah.. Cudus to u for your good work here , I ve been looking for how to make this and seeing this recipe alone makes me believe I can do it an am definitely going to try it an get back to u.
ImmaculateBites says
Awesome! Can’t wait to hear your feedback!