Featured Recipes:

Mark Holley uses very crispy Japanese panko breadcrumbs to coat the avocados. Panko breadcrumbs can be found in Asian supermarkets or in the international aisle of your grocery store.

For remoulade

1 7-ounce can chipotle peppers in adobo sauce
2 teaspoons lime juice
½ cup mayonnaise
¼ cup finely chopped cilantro
Kosher salt
Freshly ground black pepper

For avocado fries

Vegetable oil (2 quarts or enough to have a 3-inch depth in pot)
Juice from 1 lime plus 1 lime sliced into wedges
2 cups water
1 cup all-purpose flour
1 cup panko breadcrumbs
1 avocado
Kosher salt
Freshly ground black pepper
Lime wedges

1. Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.

2. Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree). Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.

3. Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350F.

4. While oil is heating up, prepare breading station. Place all-purpose flour, lime juice mixed with 2 cups water, and panko breadcrumbs in 3 separate shallow dishes.

5. Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.

6. Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.

7. Once oil has reached 350F, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.

8. Serve with lime wedges and chipotle remoulade.