“Fish” roll (“Fish” Pie)
Also known as fish pie, African fish roll is a very popular West African street food in Cameroon. It‘s also available in neighbouring countries such as Nigeria and Ghana. In Cameroon, it‘s rolled up, while in other countries it‘s made in the shape of meat pie (empanadas).
Fish roll is a quick, rough shortcrust pastry filled with sardines (or your fish of choice), onions and a delish spice blend. These delicious snacks are traditionally deep-fried to create a crunchy exterior with a beautifully soft interior. However, for a healthy version, you can bake them. The baked version would have a slightly different texture and taste but certainly won‘t lack in flavour!
In this recipe, we’re obviously making it vegan too, so you‘ll also learn how to make vegan fish using carrots!
Before I turned vegan, I didn‘t eat a lot of fish pies, as I would find them too salty or lacking in flavour. However, whenever my auntie made them and brought them to the house or a party, I would jump on them immediately before they all went. She made the best fish pies, hands down! So to recreate them, I asked for her recipe and veganised it! These will not disappoint, I promise you.
This is a great starter or snack to have with your friends and family. The first couple of rolls you make may be tedious, but you’ll soon get the hang of it and it‘s a great pastime to do over zoom cook alongs.
Ingredients
Vegan
Makes 12 rolls
Prep time: 40 mins (plus a day to marinate)
Prove time: 30 mins
Cooking time: 20 mins plus cooling
Total time: 2 days
Make the day before:
Stage 1
• 3 medium carrots
• 2 nori sheets – shred into pieces
• 1 litre of hot water
Stage 2
• 2 tbsp liquid smoke
• 2 tbsp soy sauce
• 2 tbsp vegan fish sauce (optional)
• 1 tsp dried dill
• 1 tsp black pepper
• 1/2 tsp white pepper
• 2 tbsp lemon juice
• 200ml of poaching liquid from stage 1.
• All the nori sheets from stage 1 poaching liquid.
• 1 tbsp curry powder
• 1 tbsp tomato puree
• 1/2 medium white onion – finely chopped
On the day of cooking:
Stage 3
• 235ml of warm water
• 1/4 tsp instant yeast
• 2 1/2 tsp caster sugar
Stage 4
• 500g all-purpose flour
• 142g unsalted butter – room temp. Pre-cut the butter into 2-3cm cubes (this will make it easier to rub into the flour)
• 1/2 tsp salt
• 2 litres of sunflower oil for frying (or your oil of choice)
Method:
Rinse and clean the carrots using a scourer.
Place all of stage 1 in a medium-sized pan and bring to a boil. Once boiled, reduce to a simmer and cook for 30 minutes until the carrots have softened. Test it‘s done by passing a knife through the carrots. It should go all the way through.
Once the carrots are cooked, remove from the water and let them fully cool down.
While the carrots are cooling, mix all of stage 2 in a medium-sized container and set aside.
Shred the carrots by lying them flat on a chopping board and use a potato pealer to thinly peel the carrot. Any part you can't peel, use a knife and finely chop.
Place the thin pieces of carrot in the marinade, mix well and leave to marinate between 12-24 hours. Or, if you can’t, leave them at least 1 hour before frying.
In a jug/medium bowl, add all of stage 3, mix well and set aside for 5 minutes.
While the yeast is sitting, mix stage 4 in a large bowl. Mix well until the ingredients have been fully incorporated. It should resemble breadcrumbs.
Add the yeast mixture to the flour mixture and mix for about a minute, until well combined.
Turn the dough out onto a lightly floured surface and knead the dough until it‘s smooth. Cover and let it sit in the fridge for 30 to 45 minutes.
Divide dough into approx 30g balls. On a lightly floured work surface, using a rolling pin, roll out the divided pastry balls to approx 1cm thick.
Once rolled out, place a teaspoon of 'fish' mixture at one end, then tuck the pastry over the mixture and roll to the other end. Set aside and repeat the process until the dough is used up.
If you choose to bake the, preheat the oven to 180°C and bake for 15 to 20 minutes, until they are golden brown in colour. If you want to fry them, follow step 14.
Heat the oil to 180°C. Dip 1 fish roll at a time into the batter and place into the oil to fry. Do not overcrowd the pan, frying a maximum of 3 or 4 at one time. Cook for 5-6 minutes until golden brown.
Tip: If you don‘t have a thermometer, you can test the oil hot enough by placing a wooden spoon in the oil. If it starts to sizzle almost instantly, the oil is ready.
Remove from the pan using a spider/slotted spoon and place on a kitchen towel or a clean, dry tea towel to soak up excess oil. Allow to cool slightly before serving. Serve warm or at room temperature.
Store in the fridge for up to 3 days or can freeze for up to 3 months. Defrost fully the day before. You can then either re-fry or microwave (30-50 secs)