Sliced, Fried Avocado With Spicy Lime Crema Dipping Sauce

Another emeril live recipe... I love his creativity!

• Ready In: 1 hr 5 mins
• Yields: 32 slices, approx

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 cilantro leaf, plus
• 2  tablespoons  chopped cilantro leaves
• 1⁄4 cup  diced red onion
• 1  serrano 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  spice essence, plus more for seasoning, recipe follows
• 3⁄4 teaspoon baking powder
•  lime wedge, for garnish

Directions

1. In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
2. In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.
3. In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
4. Combine cornmeal, flour, 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.
5. 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.