Sift together the dry ingredients for the corn dough: corn flour, recado, and salt.
Mix in recado and water slowly mixing by hand.
Let dough rest for 10-15 minutes, then form/roll into golf-ball-sized balls by hand.
Season smoked fish to taste.
Using a tortilla press, press the dough balls into flat disks.
Place a spoonful of the filling in the center of each round dough disk. Fold the dough over and press the edges together with your fingertips.
Once a few of the raw panades are formed, start heating your oil.
When the oil is hot enough, working in batches, place each panade in the oil. It will sizzle immediately.
