Cameroonian Fish Rolls
Golden, crispy fried rolls with a soft, chewy dough and a flavorful spiced fish filling. A favorite African snack you can make at home with cod, tilapia or mackerel.
Ingredients
For Fish (If cooking the fish from scratch)
- 4 –5 fillets cod, tilapia or mackerel
- 4 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp bell pepper flakes optional
- ¾ tsp salt or to taste
- Juice of ½ lemon
Fish filling
- 2 cups cooked fish flaked
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 small carrot grated
- ½ bell pepper finely diced
- ½ tsp paprika
- ½ tsp curry powder
- ½ tsp dried thyme
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 small chili finely chopped (optional)
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 –2 tbsp chopped cilantro or parsley
- 1 –2 tbsp mayonnaise optional
Dough
- 3 cups 375 g all-purpose flour
- 1½ tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp butter or margarine softened
- 1 large egg
- ¾ –1 cup warm water added gradually
- Sealing paste: 3 tbsp flour + ¼ cup water
- Neutral oil for frying
Instructions
- Heat the oil for the filling and sauté onion, garlic, bell pepper and carrot for 2–3 minutes. Add curry powder, paprika, thyme, black pepper, salt and chili if using.
- Stir in the fish and lemon juice, cook 2–3 minutes.
- Remove from the stove. Stir in the cilantro/parsley and the mayonnaise, if using.
- Let the filling cool completely.
- Combine flour, sugar, salt and baking powder. Rub in the butter to fine crumbs. Crack the egg directly on top, not beaten first, then gradually add the warm water until a soft dough forms.
- Knead 6–8 minutes until smooth and elastic, soft, not sticky. Cover and rest 20–30 minutes.
- Divide into 12–14 pieces. Roll each into a rectangle, about 5 × 7 inches, not paper-thin, you want enough dough to give the fish roll its characteristic soft chewy center.
- Place 2–3 tbsp filling along one end, fold the sides in, roll tightly, and seal the edge with the flour-water paste.
- Fry in plenty of oil at 350°F / 175°C, in small batches, sealed side down first, turning occasionally, 4–5 minutes until golden brown and crisp.
- Drain on a wire rack. Serve warm.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 1gCalories: 485kcalCarbohydrates: 28gProtein: 65gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 165mgSodium: 681mgPotassium: 1512mgFiber: 2gSugar: 3gVitamin A: 1398IUVitamin C: 17mgCalcium: 90mgIron: 3mg
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