African Fish Roll (Fish Pie)
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:
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.
Hi Kemi! Glad to hear it worked out well for you. I really appreciate you taking time out to let me know. Thanks!
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
Yass! Glad to hear it worked out well for you.
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?
Do not crowd the pan.And make sure the dough is rolled out thin, to make it crispy.
wow imma. u are good. please the addtional butter is it melted butter.
It’s soften- easy enough to mix with the ingredients.
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.
Oh yes! One of my favorite after school snack. Can’t wait to see how it works out for you.
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!!!
WOO HOO! HIGH FIVE! You ROCK Paula. Thank you SO much for taking the time to let me know.
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
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
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.
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
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.
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.
Awesome! Glad to be of help. Thanks for taking the time to share your thoughts with us.
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.
Awesome! Can’t wait to hear your feedback!
Je viens de les faire.jcris ce msg tout en les degustant.c est tellement bon.merci pour la recette.une reussite pour une premiere …jy ai mis des carottes decoupées finement.
Je suis content que cela t’ai plu !Merci pour les commentaires.
Hello immaculate,
Thanks so much for the recipe. I wld like to try the fish roll but I have some questions for you.
Pls can u help me with the exact measurement if I want to use 2kg of flour? And is the 2kg much? Because I want abt 50fishrolls. And can I prepare the mixture and keep overnight?
Thanks so much
If you triple the recipe you will make more than 50 fish roll. You can make it roll and freeze when ready to fry remove , bring to room temperature then fry. Happy Cooking
Thank you for the recipe am about trying it j hope it comes out well but I want to make 250 fish roll.. Wat are the measurements for it? Thanks in advance.
Hi Eve, You might have to multiple the recipe by 7 or 8 .
thanks for this wonderful recipe it just made my day ,remain bless for blessing others .
Thanks you too!
God used u to save my face. Im so happy im almost shedding tears. Got a job and i lost my recipe book and i dont know how to make fish roll..i followd ur instructns and the result was so WOW. Thanks God bless u. Can u pls help me with doughnut my method is too stressful
Glad you enjoyed it here is the recipe for doughnut http://africanbites.com/african-doughnut-drop-doughnut/
Sometimes I don’t like my fish roll to be crunchy or puffy. Do you know how I can achieve a soft fish roll?
Hi Kelsey, I haven’t really paid attention and experimented with achieving a really soft dough. Here are some of the things I would do If I wanted a soft dough
-reduce the yeast use about 2/3 of the amount recommended , then increase the butter ( maybe about 2 tablespoons) and refrain from rolling the dough too thin. Hope this helps!
Please do let me know of the outcome. Thanks
Ok thanks. I meant to actually have the finish product (the fish roll) to be soft, not crunchy. Is the suggestions what you meant? because I wasn’t talking about the dough when making the fish roll.
Yes, the suggestions are for the finished product. You are seriously making me want to make some of these this weekend . Have been thinking about it….but barely have time for it.
I did follow the suggestions you gave and the fish roll came out exactly as I wanted. Not overly puffy. I used 1/2 teaspoons of yeast instead and additional 2 tablespoons of butter. Thanks
Thanks Kelsey! Now I know exactly what to do when I want soft fish roll- YOU ROCK!!!!!
Hi Immaculate, thanks for the recipe. But also wanted to inquire if U can substitute and use self raising flour and reduce the amount of yeast used?
Thanks
I would say go easy on the yeast- use very little. Too much yeast would make it absorb a lot of oil. Consequently making the fish roll soggy or make it fall apart. Hope this helps.
Hi Immaculate I was so happy to see your website I prepared some fish roll today for my first time thanks to you. It came out too puffy though I think my yeast was a little more than require but overall was good. I also prepared some doughnut last week base on the recipe you have here but mine soak a lot of oil and am not sure why. Again thanks
Double check your ingredients and measurements.And then make sure the frying pan is at the right heat before frying . I always try one out and adjust according.
pls help me out’ my meat pie doesn’t come out brown it’s always white’ I don’t know y maybe bcos I use a local charcoal oven. pls how can u help me out?
Hi Julian, Here are a few suggestions- cook it up a little bit longer brush, the top with egg yolk or it might just have to do with your oven. I have never used a charcoal oven so I wouldn’t be able to offer any suggestions .
hello dear I love Ur site.
Bunmi,
Thank you very much for this recipe i will try it and get back to you. God bless you ma.
Hi Bunmi! Let me know how it turns out . Thanks!