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!
