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.
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!