Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 250 g redfish fillet (s)
- 250 g shrimp (s)
- 2 shallot (s)
- 2 cloves garlic)
- 1 chilli pepper (s)
- 1 lime (s)
- 0.5 teaspoon ½ coriander
- salt and pepper
- Paprika powder
- 20 sheets pastry, (Yufka)
- Fat for deep-frying
Print Recipe
Pin Recipe Instructions
- Finely dice the fish and prawns. Peel and finely dice shallots and garlic. Halve, core and finely dice the chilli pepper. Finely grate the lime peel and squeeze out the juice.
- Mix the fish mixture with the shallots, garlic and chilli and season with the lime juice, the grated lime zest, salt, pepper, paprika and coriander.
- Lay out the yufka dough sheets and spread the fish mixture lengthways over them. Brush the edges of the pastry sheets lightly with water and roll the pastry sheets into long, thin rolls.
- Fry the fish rolls at 170 degrees until golden brown, drain on kitchen paper and serve hot.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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