Fish Roll (How to Make Cameroon Fish Rolls)
Crisp on the outside, soft on the inside; these scrumptious fish rolls are a great Cameroonian snack that goes perfect with tea.
- Prep time
- 1 hr 30 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- *For the Filling*
- 1/2 a pound of fish filet
- 1/2 a red onion chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- *For the Dough*
- 3 cups of all purpose flour
- 3 tbsp melted butter
- 1 tsp baking powder
- 1 tsp yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup + 2 tbsp lukewarm water
- Oil for deep frying
Instructions
- 1
To make the filling, season the fish filet with salt and pepper and allow it to marinate for 1 hour. After the fish has marinated, place the fish in a steamer with the onions and steam for 10 minutes. Once the fish is done smash the fish with the onions. Adjust the seasoning at this point you you taste. You may add other spices and herbs as well.
- 2
To make the dough, mix 1 cup of water, sugar and yeast and set aside for 10 minutes until the mixture becomes frothy.
- 3
In a separate bowl, combine the flour, salt and baking powder, and create a small well in the flour mixture. Pour in the frothy liquid ingredients and the butter and mix well with the flour to form a dough. The dough should be smooth and soft but not too sticky to handle. You may add more flour, 1 tablespoon at a time, if the dough is too sticky or add more water 1 tablespoon at a time if the dough is too stiff. I added 2 additional tablespoons of water to get the perfect texture. Knead the dough gently for 2 minutes, and set aside to rise for 45 minutes.
- 4
Once the dough about doubles in size, divide into 10 equal pieces. Roll the dough into oval discs about 1/8th inch thick. On one of the narrow ends of the oval disc, place on tablespoon of the fish stuffing and seal as shown above.
- 5
Deep fry each fish roll in a hot oil (about 365 degree F) until golden brown. Serve warm