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Ingredients

• Canola oil for frying
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt, plus more to taste
• 2 large eggs, lightly beaten
• 1 1/4 cups panko (Japanese breadcrumbs)
• 2 firm-ripe avocados, cut into 1/2-inch wedges

Description

Our Sister Publication Sunset Shared This Amazing Recipe With Us, First Developed By Chef Trey Foshee At George's At The Cove Restaurant In La Jolla, California. It's Included In The Brand-new The Sunset Cookbook (Oxmoor House, 2010).

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