Ingredients for fish roll dough
360g All purpose flour
120g Melted unsalted butter or margarine
1 Large egg
2 Tablespoon granulated sugar
½ Teaspoon salt
¼ Cup warm water
½ Teaspoon baking powder
Vegetable oil for frying
Ingredients for the filling
1 Titus fish (and your choice spices)
Directions
1. First make the dough so that it can be rested before the fish filling is ready. Place your flour in a bowl, add salt, sugar, and baking powder, mix together. Add the melted butter and work into the flour with your finger tip until you see the flour become like bread crumbs. Make a well in the middle of the flour and break in one egg. Mix into the flour until incorporated then add four tablespoons of warm water. Mix until the dough is assembled then transfer on a clean surface and knead for 5 minutes until the dough is well kneaded, strong and firm. Place back in the bowl and set aside. Commence preparation of the filling.
2. Steam your fish with your choice spices, add half cup of water and place on medium heat, leave to simmer until the water dries up, mash the fish if still intact. Allow to cool before using.
3. Place the rested dough back on a clean surface, re-knead then cut the dough into equal pieces. Take one dough and flatten it with your palm then use a rolling pin to roll out flat, it doesn’t matter the shape you roll it, you can roughly roll it out. Scoop in one teaspoon of fish on the dough then roll it up, press the dough more with your hand or seal the edges with egg wash to avoid the dough cracking open while being fried.
4. Place a pot with vegetable oil on heat, allow to heat up until moderately hot but not too hot or else the dough will only get crispy and uncooked. Drop 4 pieces of dough into the hot oil. Depending on the size of the pot you are using, you can add more quantity. Fry and turn from time to time until they are browned. Transfer on a paper towel and continue frying the rest of the dough.
Enjoy with a glass of juice.
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