African Fish Rolls (Fish Pies)
African fish rolls (fish pies) are a popular West African street food, specifically in Cameroon, Nigeria, and Ghana. The flaky shortcrust pastry envelopes sardines and spices for a crunchy, slightly sweet, spicy, and oh so good treat!!!
Over the years, I have tried several times to make my comfort food, African fish pies or fish rolls, as they’re commonly called in Cameroon. However, I was highly disappointed in the results. Then, one of my aunts said casually, “Well, it’s just puff-puff dough with butter and sardines.” 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 I’m proud to share.
In Cameroon, we roll them up, while in other countries, they make them like meat pies or empanadas. Even though I deep-fried these tasty snacks, you sure can bake them for a healthier version. The baked ones will taste slightly different from the deep-fried version. Why are fried foods so much tastier?
Why Fish Rolls Are Popular in Africa
It is really all the rage for adults and kids, who rush out of school in an attempt to get a fish pie from the ladies selling them at the school entrance. Honestly, buying them from the street vendors is a whole lot easier than making them at home.
While some look down on them because it’s a “poor man’s” snack (meat pies are the “rich man’s version), Africans living abroad classify it as a “MUST-EAT” at parties. It literally flies off the table at every gathering I’ve made them for.
This version of fish pie takes advantage of the convenience of 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 into the pastry and deep-fried until golden brown.
It can be somewhat tedious, but it’s so worth it at the end. Do make it!!!
How to Make African Fish Rolls
- Simmer the sardines in about half of the tomato sauce. Then add the onions and curry powder, and simmer it for 10-15 minutes. (Photo 1)
- Add the parsley, stir, and simmer for about 2 more minutes. Set aside and let it cool. (Photo 2)
- Activate the yeast, mix the flour, sugar, and salt, then add the butter, and mix well until the ingredients are fully incorporated. (Photos 3-4)
- Add the yeast mixture to the flour mixture and knead until smooth. Cover and let it rise. (Photos 5-7)
- Divide the dough into pieces of 1-2 ounces each. You should have 25-35 pieces, depending on the weight.
- Roll out each piece of dough on a lightly floured work surface until 1-2″ wide and 3-4″ long. (Photo 8)
- Fill – Place a teaspoon of the fish mixture at one end and roll it up. Repeat the process until all the filling and dough have been used up. (Photos 9-11)
- Heat a large cast-iron skillet with ½ inch oil over medium-high heat until hot (375℉/190℃) but not smoking.
- Fry the fish rolls in batches, turning once, until golden brown. (Photo 12)
- Serve – Remove the fish pies from the hot oil with a slotted spoon and drain them on paper towels. Serve warm or at room temperature.
Recipe Notes and Tips
- Some people don’t like sweet dough with a savory filling, so feel free to leave the sugar out of the dough.
- You can totally cook these in an air fryer. Just spritz them with a little oil and fry them at 350-400°F (175-200°C) for 10- 15 minutes, flipping halfway through.
Make Ahead and Storage Instructions
These snacks are best fresh from the stove, but you can make them ahead and keep them in the fridge for a day or freezer for 2-3 months until ready to fry.
Reheat leftovers in an air fryer to get the crisp back.
More Soul-Satisfying Street Food Recipes
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”57eLyNuh” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”African Fish Roll (Fish pie)” description=”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!!”] >
This blog post was originally published in June 2013 and has been updated with additional tips, new photos, and a video.
African Fish Rolls (Fish Pies)
Ingredients
Filling
- 1 15-ounce can sardines in chili tomato sauce (mackerel works, too)
- ½ medium onion, chopped
- ½ teaspoon (1g) parsley
- ¼ teaspoon (1g) curry powder
Dough
- 1 cup plus 2 tablespoons (266ml) water
- 1¼ teaspoon (4-5g) yeast
- 2½ tablespoons (30g) sugar
- ½ tablespoon (9g) salt
- 4 cups (480-500g) all-purpose flour
- 5 ounces (142g) unsalted butter or margarine
Instructions
- Drain half of the tomato sauce from the sardines and place the other half with the sardines in a medium saucepan. Then add the onions and curry powder and let it simmer for 10-15 minutes, or until almost all the liquid has evaporated. Add the parsley, stir, and simmer for about 2 more minutes. Set aside and let it cool.
- In a large bowl, mix the warm water and yeast. Set aside for 5 minutes while the yeast activates.
- Using a stand mixer (or by hand), mix the flour, sugar, and salt, then add the butter, and mix well until the ingredients are fully incorporated.
- Add the yeast mixture to the flour mixture and mix for about a minute. Turn the dough out onto a lightly floured surface, and knead it just until all the flour is incorporated and the dough is smooth.
- Cover and let it sit for 30-45 minutes or until it rises.
- Divide the dough into pieces of 1-2 ounces each. You should have 25-35 pieces, depending on the weight.
- On a lightly floured work surface, roll out each piece of dough with a rolling pin until 1-2" wide and 3-4" long.
- Then place a teaspoon of the fish mixture at one end and roll it up. Repeat the process until all the filling and dough have been used up. Set the fish pies aside.
- Heat a large cast-iron skillet with ½ inch oil over medium-high heat until hot (375℉/190℃) but not smoking.
- Gently add the fish rolls to the hot oil and fry in batches, turning once, until golden brown, about 5 minutes. Avoid overcrowding the pan so it doesn't absorb excess oil and make greasy fish pies.
- Remove the fish pies from the hot oil with a slotted spoon and drain them on paper towels. Serve warm or at room temperature.
Tips & Notes:
- Canned tuna, salmon, herring, etc., can substitute for the sardines. You could even use cooked oyster mushrooms for a vegetarian version.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hey, amazing recipe! One quick question, don’t I need to use egg for the dough??? Thanks,
Joanna
Hi Joanna! No you don’t for this recipe.
Ahhhh Geisha! Brings back good memories of high school days in Nigeria.
First I want to thank u for putting up this recipe.ive been looking for it but cldnt get a better one.so I found this n decided to try it.At first when I use the yeast my rolls were just falling apart when frying.I decided to try the baking powder it came out well.got such a great taste.thank u so much for the upload.really loved it.
Hi Onorine! Thanks for the feedback.
Imma! Even I was searching 4 the perfect fish roll ,gest who came up,u!what I did first was that I went through all the comments decided to use yr recipe ever since anyone who eats my fish want to know how I do it.Good job
Hi I love the recipe, just some of my rolls don’t cook all the way through the middle piece of the roll and they get really big, am I rolling it too much? Or maybe I used too much dough? I get a pretty small piece to start with but they end up big anyways lol they look exactly like the picture but very large.Thank you!
Magy, thanks for the feedback. Here are few suggestions for you. Try lowering your cooking temp when you fry next time. Other things you should consider doing is rolling the dough and freezing before frying or cutting back on the resting time . Hopes it works.
Did it it came out lovely thank you
Glad you liked it.
Hi Immaculate, you are doing an excellent job. i really appreciate all you are doing. Perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks Bill
Hi Imma! What quantity of baking powder should be used if I dnt want to use yeast. I tried this but it hard some bubbles on the surface, was hard and crunchy. Thanks
Sorry to hear about that , I would probably attribute that to the yeast- double check your yeast.Use 1 1/2 spoon
Amazing recipe elaborately explained. Thanks for sharing.
Thanks Riya
Immaculate, your recipes are awesome. Am still facing challenges on fish roll. I cannot get mine smooth and tide. So when I start frying it comes apart. Please help!!
Ok, here is something I think could work for you. You can try sealing with a flour paste( combine 3/4 cup flour and 2-4 tablespoons water). Let me know how it works for you.
Pls I will u to teach me how to make nigeria fish pie.
oh wow, love this recipe. I so love meat pie and this fish pie looks really delicious . I’m so glad i’ve found a blogger who blogs about African food. Pinning!!!!
Immaculate thank u so much for this I had looked for it to no avail.i tried yours twice and it came out great.my aunt,my husband,my kids I mean everybody wants to eat it everyday for breakfast thanks a million I really appreciate your blog.keep it up and remain bless.
Thanks Mimi , so glad to hear it was a hit with your family.
Thank you soooo much Immaculate. You are the best. I had been dreaming of fish rolls ever since I live in Germany. Tried them on Saturday and have done 2 kg flour since then. My kids just love them…stay blessed my dear
Honora, I know what you mean, I dreamt about them for years till I decided to just go for it. I am so glad this recipe worked out for you. Thanks for the feedback, always appreciated.
Thanks so much for your recipe s. I did the egg roll and am actually selling at my outfit. Will try d fish roll but will make my own sauce in mackerel. Will let u know how it turned out. U are great. God bless.
Thanks alot for the recipe, i have tried it with yeast and it was too soft, should i use baking powder instead?
You can use baking powder. However, the problem definitely is in the ingredients. Double check your measurements, make sure you are using standard measuring cups and spoons. let me know how if this helps.
Hi Immaculate,
Can you kindly specify the type of flour (self raising or plain) used for the fish rolls. Lovely easy to follow receipe, desperate to try it. Keep up the good work!
Recipe updated. Let me know how it works for you.
Lyn, recipe has been updated .
Dear Immaculate,
I want to also try the recipe.I would love to now the measurement of Flour and Sugar in Grams.
Dear Immaculate,
I want to try the recipe can I but buy shortcut pastry in the shops…you know the ones already made for pies in the grocery shops.
Thanks
Lilian, if you are press for time you can use it. However, it taste more authentic with homemade dough.