Belizean chicken and fish panades recipe||winter special recipe for snack time.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: regular flour

Whole wheat flour adds fiber, while regular flour is often cheaper.

Prepare the filling by mixing fish, onion, garlic, bell pepper, and lime juice in a bowl.

Season the filling with black pepper and salt to taste.

Knead the corn masa until smooth and pliable.

Divide the masa into small balls, flatten each ball into a disc.

Place a spoonful of the fish filling in the center of each disc.

Fold the masa over the filling to create a half-moon shape, sealing the edges.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Fry the panades in batches until golden brown, about 3-4 minutes per side.

Remove the panades and drain on paper towels.

Prepare a slaw by mixing cabbage, onion, and cilantro in a bowl.

Serve the panades hot with the slaw on the side.

Cooking Techniques

Spice Level:

Allergens