Smoked Fish Panades


Smoked Fish PanadesCorn Dough: 3-4 cups - corn flour (Maseca brand is best)

Corn Dough: 1/4-1/2 - cup water

Corn Dough: 3-4 Tablespoons - recado rojo 

Corn Dough: 1/2 - cup lard or corn oil

Corn Dough: 1 teaspoon baking powder

Corn Dough: 1 teaspoon salt

Filling: Smoked Fish pulled apart and all bones sorted out

Cortido: 2 + cups distilled white vinegar

Cortido: 1 Onion diced

Cortido: 1 Habanero diced

Cortido: Salt to taste

Oil for frying, Vegetable or Coconut Oil


  1. 1. Sift together dry ingredients for the corn dough: corn flour, baking powder and salt. Mix in recado and water slowly mixing by hand. 
  1. 2. Let dough rest for 10-15 minutes, and then form/roll into golf-ball sized balls by hand. 
  1. 3. Make sure you filling is ready. The filling can be beans, cheese, meat, but today, we are making fish panades! Season smoked fish to taste.
  1. 4. Using a tortilla press, press the dough balls into flat disks. It's easiest if you use plastic on either side of the tortilla press. (A ziplock bag cut in half works well). 
  1. 5. Place a spoonful of the filling in the center of each round dough disk. Fold dough over and press edges together with fingertips. 
  1. 6. Once a few of the raw panades are forms, start heating your oil. You want enough oil so that the panades can be covered. 

7.When the oil is hot enough, working in batches, place each panada in the oil. It will sizzle immediately. 

Recipe courtesy of: