Reminiscent of a craw-fish boil, this dish is perfect for late summer, family-style feast. For fun, serve on some paper and lay out for nibbling.
Preheat oven to 250 F.
Before frying, pat green beans with a clean kitchen towel to remove excess moisture and spread them out on a baking tray, leave to dry out at room temperature for the next 30 minutes or so.
While beans are drying, mix together all ingredients for seasoning salt in a small bowl and set aside.
Add oil to large pot and heat on medium-high until shimmering.
Divide beans into four equal groups for frying.
Add the first batch of beans to hot oil and cover if needed for the first 30 seconds to avoid hot oil spitting.
Once browned underneath, use tongs to flip and move beans around so they brown all over.
Once evenly browned (around 3 minutes in total), use tongs to remove beans from the pot and add to a paper towel-lined plate to absorb excess oil.
While beans are still warm, add to a large bowl, along with a good dash of seasoning salt, and toss to combine. Move to another plate and let sit in the oven while other beans brown.
Repeat until all portions of beans have been browned and tossed with seasoning sauce.
Keep warm in the oven until ready to serve (no longer than 30 minutes).