Crispy Fried Avocado Salad

In a medium bowl, combine buttermilk, 2 Tablespoons of hot sauce and avocado slices. Soak for 30 minutes.

Sauce:
In a small bowl, combine the creme fraiche (or sour cream), lime juice, cilantro, and 1/2 teaspoon of hot sauce. Chill until ready to use.

Pico:
Combine chopped tomato, jalapeno, red onion and cilantro. Set aside.

Fried avocados:
Put cornmeal in a shallow bowl. Dredge soaked avocado slices in the cornmeal, shaking to remove excess cornmeal.

Heat several tablespoons of vegetable oil over medium heat. Place one layer of avocado slices in the pan for about 1-2 minutes on each side until crispy and golden. I had to repeat the process twice to fit all of my avocado. Remove the fried avocado slices to a paper towel-lined plate.

To serve: arrange slices on salad plates, drizzle with creme fraiche sauce and divide pico into the center of each salad.

Notes:
-Use more hot sauce if you like it really spicy!
-Serve with dipping sauces on the side if you prefer to pick them up and dunk.