PanadesFried Corn Turnovers with Fish

Name: Panades (Fried Corn Turnovers with Fish)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: Belize
Ingredients: 400 g Masa Harina; 360 ml Water (warm); 8 g Salt; 300 g Tuna (drained); 120 g Onion (finely chopped); 10 g Garlic (crushed); 160 g Tomato (finely chopped); 8 g Culantro (finely chopped); 2 g Black Pepper; 450 ml Vegetable Oil

Panades are Belizean fried masa turnovers with a savory fish filling. This version uses tuna, tomato, onion, garlic, and culantro inside a crisp corn shell.

Prep

30m

Cook

25m

Serves

Estimated

Nutrition

Per serving

702kcal

Calories

16g

Protein

54g

Fat

41g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

400g
Masa Harina
360ml
Water (warm)
8g
Salt

Filling

300g
Tuna (drained)
120g
Onion (finely chopped)
10g
Garlic (crushed)
160g
Tomato (finely chopped)
8g
Culantro (finely chopped)
2g
Black Pepper

Frying

450ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Mix the masa harina with the salt, then add the warm water and knead until smooth and pliable.
02
Cook the onion in a pan until softened, add the garlic, then stir in the tomato, tuna, culantro, and black pepper. Cook until the mixture is thick and no longer wet.
03
Divide it into small balls and flatten each one into a round.
04
Place some of the fish filling in the center of each round, fold over, and press the edges firmly to seal.
05
Heat the vegetable oil to 175°C (347°F), then fry the turnovers in batches until crisp and golden on both sides.
06
Drain well and serve hot.

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