Fried Avocado Slices With Spicy Lime Cream - cooking recipe

Ingredients

1 1/2 cups buttermilk
3 tablespoons hot sauce
4 firm-ripe avocados, peeled,pitted,and each sliced into 8 even pieces
1 1/2 cups sour cream
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaf, plus
2 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1 jalapeno pepper, seeded and minced
1 1/2 teaspoons salt, divided
vegetable oil, for frying
1 1/2 cups fine yellow cornmeal
3 tablespoons flour
3/4 teaspoon baking powder
lime wedge, for garnish
Emerils Essence Creole Seasoning also known as Bayou Blast use 3/4 tsp
3 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Preparation

In a medium bowl, combine buttermilk, hot sauce and avocado slices.
Soak for 30 minutes.
In a small bowl, combine the sour cream, lime juice, cilantro, red onion, jalapeno pepper, and 1/2 teaspoon of salt.
Stir to combine.
Chill until ready to use.
In a medium deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
Combine cornmeal, flour, 3/4 tsp Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side.
Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
Season with additional Essence.
Serve immediately with spicy lime crema and garnish with lime wedges.
For the Essence:
Combine all ingredients thoroughly.
Yield: 2/3 cup.