In a large mixing bowl, combine the authentic corn masa or Quaker® Masa Harina de Maiz mix with baking powder and fine sea salt.

Gradually add the vibrant red recado paste to the mixture, adjusting the quantity based on your taste preferences.

Slowly incorporate pristine spring water into the masa mixture, kneading it until you achieve a smooth and pliable dough.

Take small portions of the masa dough and flatten them into discs, creating a base for the panades.

Place a spoonful of the tender, delicately flaked fish or your chosen refried beans onto the center of each masa disc.

Carefully fold the masa disc over the filling, creating a half-moon shape.

Seal the edges by pressing them together, ensuring the filling is securely encased within the masa.

In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches the optimal frying temperature.

Gently place the sealed panades into the hot oil, frying until they achieve a golden brown color on both sides.

Remove the panades from the oil and place them on paper towels to drain excess oil.

Serve the Belizean panades warm, optionally with a side of pickled onions or your favorite salsa.