Cooking from World of Warcraft: Savory Deviate Delight


Hey WoW fans – It’s #tacotuesday , witches! How about this fan favorite from your old pal Pirate Stinkbraid?

Savory Deviate Delight! savorydeviatedelight2

Recipe: Savory Deviate Delight
Item Level 18
Use: Eat me.

Deviateeffectspiratewow That’s right, now you can be transformed into a pirate or ninja for your raiding pleasure AND enjoy a tasty treat. We took the recipe from#worldofwarcraftcookbook and kicked it up a few notches. #buttermilk breaded fish fillets, #corn  #mango and #redpepper #salsa , #avocado #cilantro  #crema and fresh #spring baby greens. A little drizzle of #sriracha would make it perfectly sizzle.

We made a few adjustments from the recipe in the book, as when we tried her ratio of flour, cornstarch and buttermilk, the batter was way too stiff. We reduced the amount of flour and this made it much easier to work with. We turned her recipe for a corn, pepper and cabbage slaw into a mango and corn salsa, which we felt gave us that real “South Seas” flavor. Then we finished it with a crema, some greens and hot sauce. Obviously, if one was concerned about eating lighter, the battered and frying part could be omitted and a simple grilled or baked fish could be substituted.



*Chef’s note – prepare the salsa first, then the crema and refrigerate at least 1/2 hour before serving.

  • Oil for frying
  • 1 lb. Tilapia, cod, Swai or other whitefish fillets, cut in half or 1.5 inch strips
  • salt and pepper
  • Tortillas of choice, warmed
  • Fresh greens, lettuce or cabbage for fresh crunchy crunch! (optionally you can dress these with a splash of rice or white wine vinegar and salt and pepper)
For the batter:
  • 1 c. flour
  • 1 1/2 c buttermilk
  • 1/4 c corn starch
  • 2 tsp. Cajun spice seasoning
  1. Pour about an inch of oil in the bottom of a frying pan and begin heating on medium heat.
  2. Lay out the fish strips on a sheet tray and pat dry with paper towels. Season with salt and pepper.
  3. Combine the flour, cornstarch, buttermilk and seasoning into a bowl. Stir well.
  4. Dip the fish into the batter and carefully lower into the hot oil. Cook for 1-2 minutes each side until golden in color.
  5. Remove fish from pan and back to (freshly cleaned) sheet tray lined with paper towel to drain.
  6. Optional – Remove the paper towel and finish fish in the oven or keep in warmer until ready to serve.
For the salsa:
  • 1 1/2 c corn kernels (we used frozen roasted corn from Trader Joe’s)
  • 1 sweet red bell pepper, diced small
  • 1 jalapeno, seeds and ribs removed, minced (you can use two if you want more heat)
  • 1/2 red onion, diced small
  • 1-2 ripe mangos, peeled, pitted and diced
  • ~1-2 tbsp of fresh cilantro, chopped coarse
  • juice of half a lime
  • sprinkle of salt and pepper
  • optional: Tajin mexican seasoning, liberally sprinkled

Combine all ingredients in a large bowl and stir to combine. Place in refrigerator. Allow to sit for approx. 1/2 hour before serving.

For the crema:
  • 1 ripe avocado
  • 1/2 c sour cream
  • juice of half a lime
  • approx. 1/4 c of chopped fresh cilantro
  • pinch of cumin
  • salt and pepper
  • small drizzle (maybe a tsp.) of agave

Combine all ingredients in a small food processor, pulse until smooth. Taste for seasoning and adjust to taste. The consistency should be thin enough to drizzle from a spoon or plastic bottle with a nozzle.

To assemble the tacos place one fish “strip” in the center of a tortilla, spoon some of the salsa over the top and then drizzle with the crema. Garnish with lettuce or greens.

We served it with a caribbean style long grain rice (cooked with tomatoes onions and spices) and cuban style black beans.