Panades
Crispy, savory fried turnovers filled with seasoned fish or chicken, often enjoyed as a popular snack or appetizer in Belize.
🧂 Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water(approximate, for masa dough)
- 1 tsp Salt
- 1/4 cup Vegetable oil(for masa dough)
- 1 lb White fish fillets(such as snapper or cod, cooked and flaked)
- 1/2 medium Onion(finely chopped)
- 1/4 medium Bell pepper(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Recado rojo (annatto paste)
- 1/2 tsp Cumin
- 1/2 tsp Oregano(dried)
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
👨🍳 Instructions
- 1
Prepare the masa dough: In a bowl, combine masa harina and salt. Gradually add warm water and vegetable oil, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth. Cover and let rest.
💡 Tip: The dough should not be sticky. Add more masa or water as needed. - 2
Prepare the filling: In a skillet, heat a tablespoon of oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 3
Stir in the flaked fish, recado rojo, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, stirring to combine everything well. Remove from heat and let cool.
💡 Tip: Ensure the recado rojo is well incorporated for even color and flavor. - 4
Assemble the panades: Take a small portion of masa dough (about the size of a golf ball) and flatten it into a thin disc in your palm or using a tortilla press lined with plastic wrap.
- 5
Place about 1-2 tablespoons of the fish filling in the center of the masa disc. Fold the disc in half to create a semi-circle, pressing the edges firmly to seal.
💡 Tip: Ensure the edges are well-sealed to prevent the filling from leaking out during frying. - 6
Repeat with the remaining dough and filling. You can crimp the edges with a fork for a decorative finish.
- 7
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature. - 8
Carefully fry the panades in batches, about 2-3 at a time, for 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
💡 Tip: Fry until they float and are golden brown. - 9
Remove panades with a slotted spoon and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓For a chicken filling, use cooked, shredded chicken instead of fish.
- ✓If recado rojo is unavailable, you can use a combination of achiote powder and a pinch of chili powder for color and flavor.
- ✓Serve with your favorite hot sauce or a side of pickled onions.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cilantro to the filling.
- Make sweet panades by using a sweet masa dough and filling with fruit preserves.