Beer Battered Fried Green Beans

Week 416. Year 8. Tommy is 41. The crawfish are running and the driveway is set up and the neighborhood knows because the steam carries the invitation. Rémy at the burner, 41-year-old Tommy at the table with a beer, watching the boy who became a cook become a man who cooks. Luc (17) at LSU studying engineering. Colette (15) in high school, painting. The spring is the same spring — crawfish and azaleas and the particular heat of March in Louisiana — and the sameness is the prayer.

Made pan-fried fish this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The spoon doesn't stop.

The fish was the main event, but a table like ours — crawfish steam in the air, Rémy at the burner, the neighborhood drifting in — needs something on the side that can hold its own without asking for attention. These beer battered fried green beans are exactly that: simple, loud in the best way, gone before anyone thinks to take a picture. Spring in Louisiana means the stove stays busy, and this one earns its place every time.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 6

Ingredients

1 lb fresh green beans, trimmed and dried
1 cup all-purpose flour, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, plus more for finishing
1/2 teaspoon black pepper
3/4 cup cold beer (lager or light ale)
1 large egg
Vegetable oil, for frying (about 3 cups)
Ranch or remoulade dipping sauce, for serving

Instructions

Heat the oil. Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until it reaches 375°F. Line a plate with paper towels and set aside.
Set up your dredge. Place 1/4 cup of the flour in a shallow bowl. In a separate medium bowl, whisk together the remaining 3/4 cup flour, garlic powder, smoked paprika, cayenne, salt, and black pepper.
Make the batter. Add the cold beer and egg to the seasoned flour mixture and whisk until just combined — a few small lumps are fine. Do not overmix. The batter should be thick enough to coat the back of a spoon.
Dredge and batter. Working in batches, lightly toss the green beans in the plain flour to coat, shaking off any excess. Then dip each bean into the beer batter, letting any extra drip off.
Fry in batches. Carefully lower the battered green beans into the hot oil in a single layer. Fry for 2 to 3 minutes, turning once, until golden brown and crispy. Do not crowd the pan — work in small batches to keep the oil temperature steady.
Drain and season. Transfer the fried green beans to the prepared paper towel-lined plate. Immediately sprinkle with a pinch of flaky salt while still hot.
Serve hot. Arrange on a platter and serve immediately alongside ranch dressing or a remoulade sauce for dipping.

Nutrition (per serving)

Beer Battered Fried Green Beans — The Spring Table That Never Changes