To make a garlic paste, mince the garlic and 1/4 teaspoon fine sea salt together, then press down on the garlic with the side of your knife. Move the side of the knife back and forth against the garlic and salt until a paste forms.

Place the garlic paste, egg, mustard, lemon juice, and remaining 1/2 teaspoon fine sea salt in the bowl of a food processor; process 5 seconds just until mixture is combined.

With food processor running, very slowly drizzle a small amount of the avocado oil through the feed tube. Continue processing while maintaining a small but steady stream of oil. (It should take 2 to 4 minutes to drizzle in the full 3/4 cup of avocado oil.)

Scrape down the sides of the bowl. Add the chopped tarragon. With the processor running, slowly drizzle in the extra virgin olive oil. Scrape down the sides of bowl again and, if desired, season with up to 1 teaspoon additional lemon juice. Serve with Crispy Sugar Snap Peas or refrigerate, covered, for up to 5 days. Makes 1 cup.

In a large bowl whisk together the all-purpose flour, semolina flour, baking powder, and 1/4 teaspoon fine sea salt. Pour the buttermilk into a rimmed shallow dish or pie plate. Line a rimmed baking sheet or large heat-safe plate with paper towels.

Pour the oil into an extra-large heavy-bottom skillet. Heat over medium-high until it reaches 365°F to 375°F. Working in small batches, dunk pea pods in buttermilk and use tongs to turn, coat, and lift them, allowing excess to drip off. Immediately toss the pea pods gently in the flour mixture to coat them. Lift them, gently shaking off any excess flour, then carefully lower them into the hot oil. Do not overcrowd the pan.

Fry the battered pea pods for about 3 minutes or until golden brown and crisp all around. With a slotted spoon, carefully remove the pea pods from the oil, allowing excess oil to drip off; transfer them to the paper-towel-lined baking sheet or plate. Generously sprinkle with flaky or coarse sea salt while hot.

Repeat until all pea pods are fried, adjusting heat as needed to maintain oil temperature. Serve immediately with lemon wedges and Tarragon Aïoli. Makes 6 to 8 servings.