Belizean Smoked Fish Panades
  1. Sift together the dry ingredients for the corn dough: corn flour, recado, and salt.

  2. Mix in recado and water slowly mixing by hand.

  3. Let dough rest for 10-15 minutes, then form/roll into golf-ball-sized balls by hand.

  4. Season smoked fish to taste.

  5. Using a tortilla press, press the dough balls into flat disks.

  6. 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.

  7. Once a few of the raw panades are formed, start heating your oil.

  8. When the oil is hot enough, working in batches, place each panade in the oil. It will sizzle immediately.

Course🍤Appetizer

Diets🥩Carnivore...

CategoryFried Snack

CuisineBelizean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

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