Stolen from Stinkbrow the pirate, this dish "will turn you into a pirate," and we made it as fish tacos. Kevin made flour tortillas from scratch: flour, baking powder, salt, water and oil, kneaded to a soundtrack he picked up from The Sound of Music. He rolled 12 balls into roughly 7- to 10-inch rounds. They're not perfect circles, "but that's what makes them homemade." We tried one fresh off the pan, and the verdict was to stop buying store tortillas.
The tilapia got patted dry, dunked in a buttermilk batter with cornstarch and a little more than a pinch of cayenne, and fried at 300 to 315°F for about 4 minutes.
Our late-night verdict: fold it and it's a messy taco bowl, and a very good one. The fish was "buttery and flaky" and still crispy, the homemade tortilla was chewy and flavorful, and the corn and peppers added a nice sweet touch.
Welcome, weary travelers, to a culinary adventure like no other!
A recipe pilfered from the notorious pirate Stinkbraid brought unexpected consequences to those who dared to indulge in the delectable Savory Deviate Delight. Be wary of the transformative effects: you might find yourself flipping out or even embracing a pirate's life. But fear not, crafting these requires no sorcery.
Savory Deviate Delight
Crispy buttermilk-battered tilapia tacos with roasted corn and red pepper, tartar sauce and crunchy red cabbage. No pirate transformation included.
Whisk the flour, baking powder and salt together in a bowl.
Switch to a wooden spoon and stir in the water until just starting to come together, then add the oil and mix into a soft dough.
Turn the dough out onto a floured surface and knead for about 3 minutes, folding it over and pressing it down. Cover and let it rest for 30 minutes.
Cut the dough into 12 pieces and roll each into a ball. Roll each ball out on a lightly floured surface to 7 to 10 inches across.
Cook the tortillas one at a time in a hot pan until puffed and lightly browned in spots on both sides. Keep them warm under a towel.
Heat about 1 inch of oil in a deep pan to 300 to 315°F.
Mix the flour, cornstarch, salt and cayenne, then stir in the buttermilk with a fork to make a smooth, wet batter.
Pat the tilapia dry on both sides, dip it in the batter to coat, and fry for about 4 minutes, until golden. Drain on paper towels and repeat with the rest.
In another pan with a little oil, cook the corn and red pepper until they start to brown. Add the vinegar, stir for about 30 seconds, and season with salt and pepper.
Spread tartar sauce on a tortilla, add a piece of fish, some of the corn mixture and the cabbage, fold, and serve right away.
Homemade tortillas are easy and taste far better than store-bought: chewy, with real flour flavor. They don't need to be perfect circles. The second batch of fish usually comes out best once the oil settles. Any mild white fish works in place of tilapia. Pairs well with a Kungaloosh.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
