Beer-Battered String/Green Beans With Remoulade Dip

Tweaked from a recipe found on Southern Accents website which came from Denise Gee's book "Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations" Time does not include chilling the Remoulade

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb string bean, washed and trimmed
• 1  cup beer (not dark)
• 1  teaspoon salt
• 1  lime, juice of
• 1  cup all-purpose flour
• 1⁄2 teaspoon garlic powder
• 1  dash cayenne pepper (optional)
•  vegetable oil (for frying)

• Remoulade Dip Ingredients

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

• Garnish

• 2  limes, cut into wedges

Directions

1. Whisk together beer, salt, lime juice, flour, garlic powder and cayenne pepper until smooth and foamy.
2. Dredge trimmed beans in batter to coat.
3. Heat oil in deep skillet to 375 degrees.
4. Working in batches of about 10 beans each, carefully lower into the oil and cook for about 1 minute. Transfer to rack to drain and cool. Reapeat until all beans are fried.
5. Make Remoulade Dip ahead of time by mixing all ingredients and chilling, covered for at least one hour.
6. Serve as follows: In a clear tumbler, place a few tablespoons of Remoulade dip and arrange fried beans standing vertically in the tumbler. Garnish with lime wedges.