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!

Belizean Fish Panades

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

  1. In a large bowl, mix the masa harina with water to form a smooth dough. Cover and let it rest for 10 minutes.
  2. In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the onion, bell pepper, and garlic until softened.
  3. 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.
  4. Divide the masa dough into 12 equal portions. Flatten each portion into a circle on a piece of plastic wrap.
  5. 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.
  6. 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.
  7. 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