1/2 cup plain flour
2 eggs, lightly beaten, plus 3 extra yolks for aioli
1 cup panko crumbs
2 tbs finely chopped fresh chives
2 avocados, cut into wedges
2 tsp sea salt
2 tbs lemon juice
2 tsp preserved lemon, finely chopped
350ml grapeseed or light olive oil
1 tsp finely grated lemon zest
NOTE: You could also make the aioli in a small food processor. Add the oil with the motor running. Or use a pre-made aioli mixed with the lemon juice and preserved lemon.
TIP: The aioli will store in an airtight container in the fridge for up to a week.