In a mixing bowl, combine the organic stone-ground masa harina and Himalayan pink salt.

Gradually add the cold water to the masa harina while mixing until a soft dough forms. The dough should hold together without being too dry or sticky. If needed, adjust the consistency by adding a little more water or masa harina.

In a separate bowl, combine the sustainably sourced shredded chicken breast, freshly grilled flaked whitefish, homemade slow-cooked black beans, finely chopped Sweet Vidalia onions, diced mixed bell peppers, and freshly minced garlic. Mix well to combine the ingredients.

Incorporate the authentic artisanal Belizean achiote paste into the filling mixture. Mix until the paste evenly coats the filling ingredients, imparting flavor and color.

Take a small portion of the masa dough and flatten it into a small disc or oval shape on a clean surface. You can use a tortilla press or your hands to achieve this.

Spoon a portion of the prepared filling onto the center of the masa dough disc.

Carefully fold the masa dough over the filling to enclose it completely. Seal the edges by pressing them together firmly. You can use a fork to crimp the edges for a decorative finish.

In a frying pan or skillet, heat high-quality avocado oil over medium-high heat. Ensure there is enough oil to submerge the panades for frying.

Gently place the sealed panades into the hot oil, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy on both sides, usually taking around 3-4 minutes per side. Adjust the heat as needed to maintain a consistent frying temperature.

Once fried to perfection, remove the panades from the oil and place them on a plate lined with paper towels to drain off excess oil.

Serve the Belizean Panades warm as a delicious appetizer or snack, accompanied by your favorite sauces or dips.