Breaded Fish Rolls with Fresh Salmon


500ml coconut oil                                                     

150g potatoes, peeled & diced                                                           

500g salmon fillets                                                                    

1½ tsp salt                                                                     

½ tsp black pepper  

25 shallots, finely chopped                                                              

10 green chillies, finely chopped

5 cloves of garlic, finely chopped                                                                                                  

3 sprigs fresh curry leaves, finely chopped                                                                                                                      

1 tsp black mustard seeds

1½ tsp cumin seeds                                                               

juice of 1 lime

4 eggs, whisked

half a loaf of bread, 

(made into fine breadcrumbs)


450g plain flour

1 tsp salt

1 egg

450ml cold water

300ml milk



To make the batter, add the flour and salt to a mixing bowl, then make a well in the centre and add the egg, water and milk. Whisk until smooth and without lumps. 

Place a large frying pan on a medium heat with a dash of oil. Pour in the batter and tilt the pan to spread the mix to the edges. Cook on one side until the pancake is sturdy enough to remove from the pan in one piece. Repeat until you have 10 pancakes, then set these aside.

Boil the potatoes in salted water for 10-15 minutes, or until soft. Drain and mash then set aside.

Season the salmon fillets with salt and pepper. Place a large frying pan on a medium to high heat, and add a dash of vegetable oil. Once sizzling, add the salmon, skin side down. Cook for 3-4 minutes then, once the skin is crispy, turn the salmon over and fry for a further 2 minutes. Remove and break up into flakes. I love crispy salmon skin so I like to shred this too and add it to the mix but feel free to discard it. 

Place the frying pan back on the heat and add a little more oil. Once sizzling, add the mustard seeds. Once they start to spit, add the cumin seeds together with all remaining ingredients (except the lime, eggs and bread) and fry until soft and slightly browned in colour. Allow to cool, then add the lime juice and the potato and mix everything together thoroughly by hand.

Take a pancake and place 2 tablespoons of the mixture 2½ cm from the bottom, then start to roll. Once you are halfway through rolling, fold the edges in on themselves, brush with egg yolk and continue to roll. When you get to the end, brush on a little more egg yolk and press together gently to seal your roll. Repeat this process until you have 10 rolls.

Place a wok on a high heat, add the remaining coconut oil and once hot, dip your rolls in the remaining whisked egg and then the breadcrumbs. Deep fry until golden brown. Drain on some kitchen towel and serve with a squeeze of lime.