Sometimes it’s unavoidable for me not to dirty a pile of dishes, but when the outcome is delicious it somehow makes all the effort worthwhile. This was one of those times. My little galley sink was full and the hand pump faucet really had its workout today.
Because all the mixing, dipping and breading could be done in stages and the sauce made ahead I washed up and put away what wasn’t needed. That way it didn’t seem like such a task by the time I was ready to cook. Plus Captain is the best galley helper this Kat could possibly have.
These would make a great appetizer all on their own but tonight we enjoyed them with some grill fish. That creamy mayo with a subtle bite made the perfect go-with tartar sauce.
Recipe inspiration thanks to Betty Crocker
- ¼ cup mayonnaise
- ½ teaspoon wasabi powder
- ½ teaspoon fresh lime juice
- Enough oil for frying
- ½ cup flour
- 1 egg, beaten
- 1 cup panko
- 2 firm avocados
- ½ teaspoon sea salt
- In a small dish, mix mayonnaise, wasabi powder and lime juice. Cover; refrigerate until ready to serve.
- in 3 separate small shallow bowls, place flour, beaten egg and panko crumbs.. Line large plate with kitchen towels.
- Remove pit and peel from avocados. Cut each avocado into 6 wedges. Dip 1 wedge into flour to coat; tap off excess. Dip into beaten egg to coat, then coat with bread crumbs. Continue until all wedges are breaded.
- In batches, carefully place breaded avocado wedges in hot oil. Fry 30 to 60 seconds on each side or until golden brown.
- With slotted spoon, carefully remove fried wedges from skillet; place on towel-lined plate. Season with salt. Serve with dipping sauce.