Breaded fish rolls

 I am always looking up ways for short-cut recipes, especially ones that have a lot of prep work. In 2020 there were the bajiya pinwheels that were a huge hit, so I was searching for a new recipe to try. I noticed that on YouTube a lot of snacks are being prepared using bread as the crust. I even saw one where bread was used to make samosas.

 One of the recipes that my little one sometimes requests is rolls, not just any rolls but one that has breadcrumbs on them. These particular rolls, and the recipe I shared a long time ago, click here to check out, need a lot of prep and the daunting task of making crepes to make the outer layer. 

So instead of making crepes, I used fresh bread ( do not use old bread as the bread tends to crumble and fall apart when you try to roll it),  which I flattened with the rolling pin

and then added the usual rolls filling inside,

 then carefully seal the ends, use a little water to seal, and then dip in flour and egg batter and roll in bread crumbs.

This is then deep-fried.  I know what you are thinking, won't the bread be oily. Surprisingly it wasn't. It was nice and crispy and stayed crispy for quite some time. If you're in the Maldives and planning to try it out, I wouldn't recommend the Alcyon bakery bread because it's a bit sweet, so the end result has a slightly sweet taste. Any other bakery bread is fine.

Yield: 14

Author: Nammi

breaded fish rolls

Prep time: 1 H & 30 MCook time: 30 MinTotal time: 2 Hour

Ingredients

Filling

• 1 medium potato, boiled and roughly mashed
• 1 medium onion, thinly sliced
• 1 can tuna, oil drained and flaked
• 1/4 - 1/2 scotch bonnet pepper, finely chopped
• 8- 10 curry leaves, finely chopped
• 1/2 tsp ground black pepper
• salt to taste ( about 1/2 tsp)
• 1/2 inch ginger, grated
• 3 tbsp oil
• juice of 1/2 lime

Other

• 14 slices of fresh bread
• 3 tbsp flour
• 1 small egg
• water, enough to make a batter, about 1 cup
• 1 cup breadcrumbs ( seasoned with a little salt)
• Oil for deep frying

Instructions

Filling

1. To make the filling, heat oil and saute the onions until translucent and just begining to colour.
2. Add the tuna, pepper, ginger, curry leaves, scotch bonnet pepper and salt and stir fry until the raw small of the tuna disappear.
3. Add the mashed potato and stir fry for another 2 minutes. Squeeze in lime juice and mix and leave to cool completely.

1. While the filling cools. prepare the bread. Remove the crust and gently flatten the bread slices using a rolling pin.
2. Spoon about one and half teaspoons of cooled filling, make sure it doesn't come to the edges. Brush the edges with water and then carefully roll it up. Sealing the ends by pressing gently.
3. Repeat with the remaining bread.
4. Once done, make the batter. Beat the egg and then sift the flour. Pour water until you have a thick batter, but not too thick either.
5. Season the breadcrumbs with a pinch of salt and spread it on a plate.
6. Dip the bread roll in batter and then gently roll it in the breadcrumbs.
7. Heat oil for deep frying. Once it is hot, lower to medium heat and gently deep fry the rolls until deep golden brown. Drain on a colander or kitchen paper.
8. It is best to deep fry just before serving or an hour ahead so you have nice and crispy bread rolls. Enjoy!

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