Step 1
Make the dip: In a big bowl, whisk collectively the bitter cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to style with salt and black pepper. Cowl the bowl and refrigerate.
Step 2
Fry the cucumbers: Into a big pot fitted with a deep-fry thermometer, pour 2 inches of oil and switch the warmth to medium-high. Whereas the oil heats, in a big bowl, whisk collectively the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any extra. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning a couple of times, till crisp and golden brown, about 2 minutes per batch. Utilizing a slotted spoon, switch the fried cucumbers to a paper towel-lined plate. Serve sizzling with the reserved dip.
