Fish roll is almost same as meat pie, chicken pie
and all other pies infact. The only difference is its filling; Fish.
Ingredients
½ tsp salt
¼ tsp nutmeg
¼ tsp yeast
¼ tsp curry powder
½ medium chopped onion
2 tbsp sugar
Plain flour (250g)
Unsalted Butter (125g)
Cold water
1 egg
Vegetable oil for deep frying
Sardines for the filling
Preparing
the Fish Roll
·
Take the sardines from the tin and place
in a deep pan under high heat, and then add the curry and onions for about 10
minutes. Let it simmer for about 5minutes, then leave to cool
·
Mix the yeast in warm water for about
5minutes
·
Mix the flour, sugar, salt and unsalted
butter till the dough becomes completely smooth (You may mix it with a mixer or
your hand. Then add the yeast mixture to this mix
·
Take the dough out and place on a clean
surface then sprinkle a bit of flour on the surface and knead the dough until
it becomes smooth. Leave for 30 minutes to set
·
Divide the dough into about 30 portions
or even as much as your dough can take (Note: May be about 20 portions if you
like thick rolls like mime)
·
Sprinkle flour on the surface and use a
rolling pin to roll each dough portions out until it becomes large
·
Put a spoon of the fish mix, roll it up
and repeat the same process for all the other portions
·
Heat up a deep pan with oil, until it
becomes hot such that anything placed into it turns brown
·
Gently place the fish roll in the oil
and deep fry for about 5-8minutes, until it becomes golden crisp
·
Carefully remove the fish roll from the oil using
a spoon and place them on a kitchen paper.
·
Serve when it is cool