Fish Panades | Harina de Maiz | Store Masa

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice retains acidity, while vinegar is a cost-effective substitute.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with fewer calories, and bell pepper is milder and cheaper.

Prepare the sauce by mixing diced onions, distilled white vinegar, water, salt, and black pepper in a bowl. Shred cabbage and add it to the mixture.

In a bowl, combine 2 cups of masa flour with warm water until a dough forms. Adjust water as needed to achieve the right consistency.

Add salt and baking powder to the masa dough for better texture when frying.

Prepare the filling by draining albacore tuna and mixing it with diced onion, chopped cilantro, and jalapeno in a skillet over medium heat.

Form balls from the masa dough, flatten them, and place a generous amount of the tuna mixture in the center.

Fold the masa over the filling and seal the edges tightly.

Heat about 3 cups of canola oil in a cast iron skillet until hot.

Fry the panades in the hot oil until golden brown, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary