Entree: Belize – Central Culinary Region – Panades (Fried corn masa turnovers filled with seasoned shredded salt cod, a Belizean street-food classic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina (corn masa flour for tortillas)
- 1 to 1 1/4 cups (240–300 ml) warm water
- 1/4 cup (60 ml) lard or vegetable shortening
- 1 tsp (5 g) salt
- 1 lb (454 g) salted cod (salt fish), soaked and desalted
- 2 tbsp (30 ml) vegetable oil
- 1 medium (150 g) onion, finely chopped
- 1 small (100 g) red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) ground black pepper
- 1/2 tsp (2 g) paprika or annatto powder (achiote) for color
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 2 cups (480 ml) vegetable oil for frying
- Optional: shredded cabbage or curtido and hot sauce, for serving

Instructions

1. Rinse the salted cod under cold water, then place in a saucepan and cover with fresh water. Bring to a simmer and cook 10–15 minutes until flaky and tender. Drain, let cool slightly, remove any bones and skin, and flake into small pieces. (If using overnight desalting, soak in water 8–24 hours, changing water, then poach as above.)
2. In a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil and sauté the chopped onion and red bell pepper until soft, about 5–6 minutes. Add the garlic, paprika or annatto, and flaked cod; sauté 2–3 minutes to combine. Season with black pepper, stir in cilantro and lime juice, then remove from heat and set aside to cool.
3. In a mixing bowl, combine masa harina and 1 tsp (5 g) salt. Rub in the lard or shortening with your fingers until the mixture resembles coarse crumbs. Gradually add warm water, mixing with your hand until a soft, pliable dough forms that holds together and is not sticky; add more water a tablespoon at a time if needed.
4. Divide the dough into 12 equal portions (about 2 oz / 56 g each). On a sheet of wax paper or between two pieces of plastic, flatten each portion into a 4–5 inch (10–12 cm) disc about 1/8–1/4 inch (3–6 mm) thick.
5. Place about 1–2 tbsp (15–30 g) of the cooled cod mixture in the center of each disc. Fold the dough over to form a half-moon and press the edges to seal, smoothing seams with a little water if needed.
6. Heat 2 cups (480 ml) vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry the panades in batches, seam-side down, turning once, until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels.
7. Serve hot with shredded cabbage or curtido and hot sauce or a squeeze of lime. Panades are traditionally eaten warm as a hearty street-food meal.