Beer Battered Stringgreen Beans With Remoulade Dip Food

BEER BATTERED FRIED GREEN BEANS

Steps:

• In a small bowl, mix mayo and wasabi paste until combined. Refrigerate until ready to serve.
• Heat 1-2 inches of oil in a large heavy bottomed pot (I use my dutch oven), over MED heat until it reaches 375 F degrees.
• Line a rimmed baking sheet with paper towels and top with a cooling rack. Set aside, close to your frying pot.
• In a mixing bowl, whisk together beer, flour, salt, pepper, garlic powder, and cayenne pepper. Dredge green beans in 1/2 cup flour, shaking off excess, then dip green beans in beer batter. Let excess batter drip off, then fry in batches, a few minutes per side, until golden brown.
• Remove green beans to prepared baking sheet. Repeat with remaining green beans.

BEER BATTERED GREEN BEANS

Steps:

• Preheat a deep fryer to 300 degrees F, or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 300 degrees F.
• In a bowl, mix the tempura mix and the beer. In a separate bowl, mix the string beans, heavy cream, flour, and salt. Add the bean mixture to the tempura mixture and coat the beans well. Lift the coated beans out of the batter, allow the excess batter to drip back into the bowl, and add the beans to the fryer and fry, in batches, until light golden brown. Drain the beans on paper towels, and serve immediately.

BEER-BATTERED STRING/GREEN BEANS WITH REMOULADE DIP

Steps:

• Whisk together beer, salt, lime juice, flour, garlic powder and cayenne pepper until smooth and foamy.
• Dredge trimmed beans in batter to coat.
• Heat oil in deep skillet to 375 degrees.
• 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.
• Make Remoulade Dip ahead of time by mixing all ingredients and chilling, covered for at least one hour.
• 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.

TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE

Steps:

• In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
• Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
• Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
• Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.