📝 About This Recipe
Transform humble garden-fresh beans into a sophisticated, addictive appetizer that strikes the perfect balance between a snap of freshness and a golden, salty crunch. These beans are double-dredged in a seasoned flour and cornmeal blend, then flash-fried to create a shatteringly crisp exterior that rivals any pub favorite. Served alongside a homemade piquant remoulade, this dish is a crowd-pleasing celebration of Southern-style comfort and garden-to-table elegance.
🥗 Ingredients
The Green Beans
- 1 pound Fresh Green Beans (trimmed and washed)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (like Crystal or Frank's RedHot)
- 1 large Egg (beaten)
The Crispy Coating
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Kosher Salt (plus extra for seasoning)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 quart Vegetable Oil (for frying)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (finely minced)
👨🍳 Instructions
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1
Prepare the Remoulade: In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, and minced capers. Cover and refrigerate to let the flavors marry while you prepare the beans.
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2
Trim the green beans by snapping off the stem ends. Pat them thoroughly dry with paper towels; moisture is the enemy of a crispy coating.
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3
In a medium shallow bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
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4
In a separate wide shallow bowl or a large zip-top bag, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Stir or shake to distribute the spices evenly.
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5
Pour about 2 inches of vegetable oil into a heavy-bottomed Dutch oven or a deep cast-iron skillet. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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6
Working in small batches (about 10-12 beans at a time), toss the green beans into the flour mixture to lightly coat them.
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7
Dip the floured beans into the buttermilk mixture, ensuring they are completely submerged.
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8
Transfer the beans back into the flour/cornmeal mixture for a second coating. Press the flour onto the beans to ensure a thick, craggy crust.
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9
Carefully drop the coated beans into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy beans.
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10
Fry for 2-3 minutes, using a slotted spoon or tongs to turn them occasionally, until they are a deep golden brown and floating on the surface.
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11
Use a spider strainer or slotted spoon to remove the beans from the oil. Immediately place them on a wire rack set over a baking sheet to drain.
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12
While the beans are still hot, sprinkle them with a tiny pinch of extra kosher salt.
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13
Repeat the process with the remaining beans, allowing the oil temperature to return to 375°F between batches.
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14
Serve immediately while piping hot, piled high on a platter with the chilled remoulade sauce on the side for dipping.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it's too cool, the coating will absorb oil and become soggy, and if it's too hot, the crust will burn before the bean softens. For the crunchiest results, use 'Haricots Verts' (French green beans) as they are thinner and cook faster. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Avoid draining the fried beans on paper towels, as the steam trapped underneath will soften the crust; a wire cooling rack is the secret to lasting crispness. Make sure to dry your beans completely after washing; any water left on the skin will cause the batter to slide right off in the fryer.
🍽️ Serving Suggestions
Pair these with a crisp, cold Pilsner or a dry Sparkling Rosé to cut through the richness of the fry. Serve as a unique side dish alongside a grilled steak or blackened salmon. Add a wedge of fresh lemon to the serving platter for a bright, acidic squeeze over the top. For a Southern-themed party, serve these in individual paper cones with a dollop of sauce at the bottom for easy mingling. If you want a different dip, these also pair beautifully with a spicy ranch or a honey mustard dipping sauce.