Homemade Fish Roll Recipe: Crispy and Delicious

Welcome to your ultimate guide on how to make fish roll! If you’ve ever craved that perfect combination of flaky pastry wrapped around seasoned fish filling, you’re in for a treat.

Fish rolls are not just delicious; they’re versatile enough to serve as appetizers, snacks, or even main courses.

In this comprehensive guide, I’ll walk you through creating these mouth-watering pastries step by step, sharing professional tips and tricks I’ve gathered from years of making this beloved dish.

Kitchen Equipment You Will Need

Large mixing bowl
Rolling pin
Baking sheets
Pastry brush
Sharp knife
Cutting board
Food processor (optional but helpful)
Measuring cups and spoons
Medium-sized saucepan
Wooden spoon
Wire rack for cooling

Ingredients for the Pastry

3 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1/2 cup ice-cold water
1 egg (for egg wash)

Ingredients for the Fish Filling

2 pounds white fish fillets (cod, haddock, or tilapia)
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon curry powder
1/2 teaspoon black pepper
Salt to taste
1/4 cup fresh parsley, chopped
2 tablespoons butter

Step-by-Step Instructions

Preparing the Pastry

Put flour and salt together in a large mixing bowl.
To the flour mixture, add the cold, cubed butter, using your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs. It’s crucial to work quickly to keep the butter cold.
Mix the dough until it comes together, then gradually add the ice-cold water as you continue to mix
Don’t overmix, or your pastry will become tough.
Shape the dough into a disk, cover with plastic wrap, and place in the refrigerator for a minimum of one hour.

Making the Fish Filling

Clean and debone the fish fillets if necessary. Pat them dry with paper towels.
In a medium-sized saucepan, warm the olive oil over medium heat.
Add the chopped onions and cook for about five minutes, or until they are transparent.
Cook the minced garlic for an additional minute until it becomes aromatic.
Add the fish fillets, thyme, curry powder, black pepper, and salt.
Cook for 8-10 minutes, breaking the fish into smaller pieces with a wooden spoon.
Add butter and parsley, stirring until well combined.
Turn off the heat and allow the filling to cool fully.

Assembling the Fish Rolls

Preheat your oven to 375°F (190°C).
Remove the pastry from the refrigerator and let it sit for 5 minutes.
On a floured surface, roll out the pastry to about 1/8 inch thickness.
Cut the pastry into rectangles (approximately 6×4 inches).
Place 2-3 tablespoons of fish filling in the center of each rectangle.
Beat the egg and brush the edges of the pastry with egg wash.
Using a fork, seal the edges of the pastry after folding it over the filling.
Cut small slits in the top of each roll to allow steam to escape.
Brush the tops with remaining egg wash.

Baking Instructions

Place the prepared rolls on a lined baking sheet, leaving space between each roll.
Bake for 20 to 25 minutes, or until crispy and golden brown.
Before serving, let cool on a wire rack for five to ten minutes.

Pro Tips for Perfect Fish Rolls

Keep Everything Cold

For the pastry, use butter and ice-cold water.
Chill the dough between steps if it becomes too warm
Cool the filling completely before assembling

Seasoning Secrets

Taste and adjust seasoning of the filling before assembling
Don’t be afraid to add extra herbs for more flavor
Consider adding a squeeze of lemon juice to brighten the filling

Texture Tips

Ensure the fish is flaked but not mushy
Don’t overfill the pastry – it may burst during baking
Seal edges thoroughly to prevent filling from leaking

Troubleshooting Common Issues

Pastry Problems

If too crumbly:

Add a little more cold water

If it’s too sticky:

Add a small amount of flour.

If pastry tears:

Patch with extra dough and seal well

Filling Issues

If too wet:

Cook longer to reduce moisture

If too dry:

Add a touch more butter

If bland:

Adjust seasonings to taste

FAQs

Can I make fish rolls ahead of time?

Yes, you can prepare fish rolls in advance. Either freeze them unbaked for up to 3 months, or store assembled but unbaked rolls in the refrigerator for up to 24 hours.

What type of fish works best for fish rolls?

Firm white fish like cod, haddock, or tilapia work best as they hold their shape well and have a mild flavor that pairs nicely with the seasonings.

Can I use store-bought pastry instead of making my own?

Absolutely! While homemade pastry offers the best results, good-quality store-bought puff pastry or shortcrust pastry can work as a time-saving alternative.

How do I prevent my fish rolls from becoming soggy?

Ensure your filling is completely cooled and not too wet before assembling. Also, make sure to cut steam vents in the top of each roll before baking.

Can I make these fish rolls spicier?

Yes! Add cayenne pepper, diced chilies, or your favorite hot sauce to the filling mixture to increase the heat level to your preference.

How do I store leftover fish rolls?

Store cooled fish rolls in an airtight container in the refrigerator for up to 3 days. To restore crispness, reheat in an oven set to 350°F for 10 to 15 minutes.

Can I air fry these fish rolls?

Yes, fish rolls can be air fried at 375°F for 12-15 minutes, or until golden brown. Spray with oil before cooking for better browning.

Conclusion…

Making fish rolls at home is a rewarding experience that results in delicious, flaky pastries perfect for any occasion. By following this detailed guide and implementing the pro tips provided, you’ll be well on your way to creating perfectly seasoned, crispy fish rolls that rival any you’ve tried before.

Remember that practice makes perfect, so, don’t be afraid to adjust seasonings and techniques to suit your taste. Whether you’re making these for a family dinner, party appetizers, or meal prep, these homemade fish rolls are sure to impress.

Enjoy your delicious homemade fish rolls!

Homemade Fish Roll Recipe: Crispy and Delicious