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Make the spicy cilantro-lime mayo (or use ranch dressing, ketchup, or a cream-cheese dip). In a small bowl, whisk together mayonnaise, cilantro, lime juice, smoked paprika, garlic powder, and a dash of cayenne pepper (or chili powder or Creole seasoning). Add salt to taste. Cover and refrigerate until serving time.
Slice 2 large avocados in half; remove the pit, peel, and slice each half into 4 or 5 strips.
Set up 3 bowls: flour with salt and pepper, egg, and panko breadcrumbs.
Dip an avocado strip in the flour and turn to coat all sides. Then coat with the beaten egg; let excess egg drip off. Dip in the panko crumbs, pressing gently to coat. Remove the coated avocado strip to a plate and continue with the remaining strips.
Add about 1 inch of vegetable oil to a deep sauté pan or cast-iron skillet and heat it to 350 F. Add 4 to 6 avocado strips to the hot oil and fry for about 2 minutes or until the coating is golden brown.
Remove the fried avocado strips to a paper towel-lined plate or pan. Repeat with the remaining pieces.
Arrange the fried avocado on a small platter or plate with the dip.