Nigerian Baked Fish Roll

How to Make It

1. 1

   Activate the Yeast

   Combine warm water, honey and instant yeast in a small bowl. Stir gently and set aside for 8–10 minutes until the mixture is frothy and fragrant. This confirms the yeast is active and your dough will rise properly.

   Tip: Water that is too hot (above 45°C) will kill the yeast. Aim for a comfortable wrist temperature — warm but not stinging.
2. 2

   Make the Dough

   In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour and salt. Make a well in the centre and pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead firmly for 8–10 minutes until the dough is smooth, elastic and slightly tacky. Place in a lightly oiled bowl, cover with a damp cloth and leave to prove in a warm spot for 45–60 minutes or until doubled in size.

   Tip: Whole wheat dough is denser than all-white dough. Do not add too much extra flour — a slightly sticky dough yields a softer roll after baking.
3. 3

   Prepare the Fish Filling

   Heat olive oil in a non-stick skillet over medium heat. Sauté the diced red onion and bell pepper for 3–4 minutes until softened. Add the scotch bonnet pepper, curry powder, thyme, white pepper, ground crayfish and crumbled stock cube. Stir well and cook for 1 minute. Add the drained flaked tuna or mackerel, folding it gently into the seasoning mixture. Cook for a further 3–5 minutes, stirring occasionally, until the filling is dry with no excess moisture. Remove from heat and allow to cool completely before filling the dough.

   Tip: A wet filling will make the dough soggy and prevent it from sealing. Ensure all moisture has evaporated before assembling.
4. 4

   Shape the Fish Rolls

   Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Punch down the proved dough and divide it into 8 equal portions. On a lightly floured surface, roll each portion into an oval approximately 15cm long and 10cm wide. Spoon 2–3 tablespoons of the cooled fish filling onto one half of the oval. Fold the dough over to enclose the filling, pressing the edges firmly to seal. Crimp the edges with a fork to create a tight seal and a traditional decorative finish.

   Tip: Do not overfill — overstuffed rolls are more likely to burst open during baking.
5. 5

   Egg Wash and Bake

   Arrange the sealed rolls on the prepared baking tray with space between each. Brush the tops and sides generously with beaten egg to create a glossy, golden crust. Bake in the preheated oven for 20–25 minutes until the rolls are deep golden brown and sound hollow when tapped on the base. Allow to cool on a wire rack for at least 5 minutes before serving.

   Tip: For extra golden colour, brush with a second coat of egg wash halfway through baking.
6. 6

   Serve

   Serve warm as a portable snack or light lunch. These rolls pair beautifully with a cold bottle of zobo (hibiscus) drink or a simple side salad. They keep well in an airtight container at room temperature for up to 24 hours, or refrigerated for up to 3 days. Reheat in an oven or air fryer at 170°C for 5 minutes to restore crispness — avoid microwaving as it softens the crust.

   Tip: Baked fish rolls freeze well for up to one month. Freeze after cooling completely, then reheat from frozen at 180°C for 12–15 minutes.