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Belizean fish panades
Belizean fish panades is a delicious and popular dish made with seasoned fish filling wrapped in a corn masa dough and then deep-fried until crispy. They are typically served with a side of pickled onions or habanero pepper sauce for a flavorful and satisfying snack or meal.
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Ingredients
- 1 lb white fish fillets (such as snapper or grouper), cooked and flaked
- 2 cups corn masa harina
- 1 cup water
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 2 cloves garlic minced
- 1/4 cup cilantro chopped
- Vegetable oil for frying
- Pickled onions or habanero pepper sauce for serving
Instructions
- In a bowl, mix the cooked and flaked fish with the salt, black pepper, cumin, paprika, garlic, and cilantro. Set aside.
- In a separate bowl, mix the corn masa harina with water to form a smooth dough. If the dough is too dry, add more water, a little at a time.
- Take a small ball of the dough and flatten it into a small circle in the palm of your hand.
- Place a spoonful of the fish mixture in the center of the dough circle.
- Fold the dough over the fish filling to form a half-moon shape and press the edges to seal.
- Heat vegetable oil in a deep pan or skillet over medium heat.
- Carefully place the panades in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the panades from the oil and drain on paper towels.
- Serve the Belizean fish panades hot with pickled onions or habanero pepper sauce on the side.
- Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 321kcal (16%)Carbohydrates: 44g (15%)Protein: 28g (56%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mg (19%)Sodium: 357mg (16%)Potassium: 513mg (15%)Fiber: 4g (17%)Sugar: 0.1gVitamin A: 213IU (4%)Vitamin C: 2mg (2%)Calcium: 98mg (10%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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