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Beer-Battered String Beans with Righteous Rémoulade Sauce

beerBatterBean

From SOUTHERN COCKTAILS by Denise Gee

Serves 4-6

The feather-light beer batter gives the mild-mannered green beans more definition, while letting their color peek through. The Rémoulade Sauce ramps up the flavor and balances cool with hot.

1 pound green beans
1 cup local beer (not dark)
1 teaspoon salt
Juice of 1 lime
1 cup all-purpose flour
4 cups vegetable oil
2 limes, cut into wedges, for serving

Clip off and discard the stalk ends of the green beans; set aside.

In a large bowl, whisk the beer, salt and lime juice into the flour until smooth. (The mixture will foam slightly.)

Dredge the beans in the batter to coat.

In a deep skillet, heat the oil to 375°F.

Working in batches, gently place about 10 battered beans into the hot oil and let cook for about 1 minute. Using a slotted spoon, transfer the fried beans to a paper bag or paper towel-lined plate to drain and cool. Repeat the process until the remaining beans are cooked.Serve with Righteous Rémoulade Sauce and lime wedges.

Righteous Rémoulade Sauce

Makes 1 ⅔ cups

1 cup mayonnaise
2 tablespoons creole or whole-grain mustard
2 tablespoons ketchup
½ cup finely chopped green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped celery
2 cloves garlic, minced
1 teaspoon prepared horseradish sauce
1 teaspoon paprika
1 teaspoon hot sauce

Whisk together all ingredients in a medium bowl. Cover and chill for 1 hour. Serve with Beer-Battered String Beans.

Reprinted with permission from Denise Gee, SOUTHERN COCKTAILS: DIXIE DRINKS, PARTY POTIONS & CLASSIC LIBATIONS, Chronicle Books © 2007, Photograph by Robert M. Peacock.

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Denise Gee is the author of PORCH PARTIES-COCKTAIL RECIPES AND EASY IDEAS FOR OUTDOOR ENTERTAINING, Chronicle Books ©2009 and SOUTHERN COCKTAILS: DIXIE DRINKS, PARTY POTIONS & CLASSIC LIBATIONS, Chronicle Books © 2007 and SWEET ON TEXAS:
LOVABLE CONFECTIONS FROM THE LONE STAR STATE, Chronicle Books © 2012.

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