Belizean Fish Panades
Belizean Fish Panades are a popular street food in Belize, made with a savory fish filling encased in a crispy, golden brown masa dough. This delicious snack is perfect for any time of the day, and it's a must-try for anyone visiting Belize!
Ingredients
- 1 lb white fish fillets, such as snapper or grouper, cooked and flaked
- 2 cups masa harina
- 1 cup water
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, mix the masa harina with water to form a smooth dough. Cover and let it rest for 10 minutes.
- In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the onion, bell pepper, and garlic until softened.
- Add the flaked fish, cumin, oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally. Remove from heat and let it cool.
- Divide the masa dough into 12 equal portions. Flatten each portion into a circle on a piece of plastic wrap.
- Place a spoonful of the fish filling in the center of each masa circle. Fold the dough over the filling to form a half-moon shape, then seal the edges by pressing with a fork.
- In a deep skillet, heat the oil for frying over medium-high heat. Fry the panades in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve the Belizean Fish Panades hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 4g
Supplies
Skillet Plastic wrap Deep skillet for frying Paper towels
Tools
Fork
Serving suggestions
Serving suggestions: Serve with a side of pickled onions and habanero pepper sauce for an authentic Belizean experience.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the panades to achieve a crispy texture.
Cost
$15