There was a time when buying a fish roll from a roadside vendor felt like a little treat.

You'd hand over your money, wait impatiently, and finally get that warm, golden-brown roll wrapped in paper. The first bite was always the best, the crispy outside, the soft pastry, and the savoury fish filling hiding inside.

But did you know you can recreate that experience right in your own kitchen?

🐟 What You'll Need

For the dough:

- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 2 tablespoons margarine or butter

- 1 tablespoon sugar

- A pinch of salt

- ½ cup water, or as needed

For the filling:

- 2 medium-sized fish, cooked and deboned

- 1 small onion, finely chopped

- 1 small carrot, grated

- 1–2 teaspoons pepper, according to taste

- 1 seasoning cube, optional

- Salt to taste

For frying:

- Vegetable oil

👩🏽‍🍳 How to Prepare It

1. Prepare the fish filling

Cook the fish with a little salt and onion. Once tender, remove the bones and flake the fish into small pieces.

Heat a little oil in a pan and sauté the chopped onion and carrot. Add the flaked fish, pepper, seasoning, and a little salt. Stir everything together and cook for a few minutes. Set aside to cool.

2. Make the dough

Mix the flour, baking powder, sugar, and salt in a bowl. Add the butter or margarine and rub it into the flour until the mixture looks crumbly.

Gradually add water and mix until you have a soft, workable dough. Don't make it too sticky.

3. Roll and fill

Divide the dough into small portions and roll each one out into a thin rectangle.

Place some fish filling near one end, fold the edges slightly, and roll it tightly into a neat cylinder. Seal the edge properly so the filling doesn't escape while frying.

4. Fry until golden

Heat your vegetable oil over medium heat. Carefully place the fish rolls into the oil and fry until they become golden brown and crispy.

Don't overcrowd the pan. Give each roll enough space to cook evenly.

Remove and place on paper towels to drain excess oil.

✨ Tips for Perfectly Crispy Fish Rolls

- Don't make the dough too thick. A thinner dough gives you that lovely crispy exterior.

- Don't overfill the rolls. Too much filling can make them difficult to seal.

- Make sure the oil is hot enough. If it's too cold, the rolls can absorb too much oil and become greasy.

- Don't overcrowd the frying pan. Too many rolls at once can lower the oil temperature.

- Keep the heat at medium. Very high heat can brown the outside before the dough cooks properly.

- Allow the filling to cool before wrapping. Hot filling can make the dough difficult to handle.

And there you have it—crispy, golden fish rolls with a delicious savoury filling inside.

Sometimes, you don't need to visit the roadside vendor to enjoy your favourite snack.

You just need a little flour, some fish, a good frying pan, and the willingness to make a mess in the kitchen. 😄

Are you eating your fish roll with a cold drink, a cup of tea, or straight from the frying pan?