Chef Fig's Belizean Panades

Experience a taste of authentic Belizean street food with these delicious Panades. These are crispy, fried corn masa turnovers filled with savory seasoned fish and served with a fiery yet refreshing habanero onion sauce. Perfect as a snack or appetizer, they capture the vibrant flavors of Belizean cuisine.

Ingredients

🌽 2 cups Masa Harina
🧂 A pinch or two of Salt
🫒 1-2 tablespoons Oil
🌶️ 1 teaspoon Recado Powder
💧 1.5 cups Warm Water

🐟 3 fish fillets approx. 1 lb, Mahi-Mahi recommended
🌿 2-3 tablespoons Olive Oil
🧄 Minced Garlic 2-3 cloves
🧅 1/2 medium White Onion, diced
🌿 1/4 cup Cilantro, finely chopped
🌶️ A few dashes of Melinda's XXXXtra Hot Habanero Pepper Sauce
🧂 1/2 teaspoon Salt
🌿 1/2 teaspoon Onion Powder
🧄 1/2 teaspoon Garlic Powder
🌶️ 1/2 teaspoon Recado Powder
🌶️ 1/4 teaspoon Black Pepper

🌶️ 1-2 finely diced Habanero Peppers
🧅 1/2 small White Onion, finely diced
🍶 White Vinegar 365 Organic White Distilled Vinegar
🧂 A pinch of Salt

🛢️ Sufficient oil for deep frying

Instructions

1- Prepare the Masa (Dough):

• In a large stainless steel bowl, combine masa harina, salt, oil, and recado powder.
• Gradually add warm water, mixing by hand until a cohesive dough forms.

2- Knead and Divide Dough:

• Knead briefly, divide dough into 12-15 small balls, and set aside.

3- Prepare the Fish Filling:

• Season fish fillets with salt, onion powder, garlic powder, recado powder, and black pepper in an aluminum tray.
• Heat olive oil in a stainless steel skillet over medium heat.
• Cook the fish fillets until golden brown on both sides, then shred into small pieces.

4- Sauté Aromatics:

• Sauté garlic, onion, and cilantro in the remaining oil until fragrant.
• Add shredded fish back, mix in habanero sauce, and cook for a few more minutes.

5- Assemble Panades:

• Use a tortilla press with wax paper to flatten each masa ball into a thin tortilla.
• Place fish filling on one half, fold, and seal edges using a fork for a crimped pattern.
• Repeat with remaining masa and filling.

6- Fry the Panades:

• Heat oil in a Le Creuset Dutch oven until ready for deep frying.
• Fry panades in batches until golden brown and crispy.
• Remove with spider skimmer, and drain excess oil on paper towels.

7- Prepare the Onion Sauce:

• Mix habanero peppers, onion, and vinegar in a bowl.
• Add salt, stir, and serve alongside hot panades.

Prep Time: Approximately 20 minutes
Cook Time: Approximately 30 minutes
Total Time: Approximately 50 minutes
Servings: Approximately 12-15 panades
Equipment: Large stainless steel mixing bowl, Pyrex glass measuring cups, Wooden Boos Block cutting board, Shun chef's knife, Cast iron tortilla press, Le Creuset Dutch oven, Metal tongs and spider skimmer, Parchment or wax paper, Grey serving plate

Cooking Tips

• Warm water helps make the masa dough pliable.
• The use of habanero peppers is crucial for an authentic experience.
• Ensure the oil is hot enough to achieve a crispy texture.

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Belizean Panades

Posted by Waivio guest: @waivio_hivecooking