Add half an inch of cooking oil to a skillet and heat over medium high.

In one bowl combine the dry mixture of flour, cornmeal and seasonings.

In a second bowl whisk together the wet mixture of the egg, buttermilk & water.

Dredge the green beans in the wet mixture and then coat in the dry mixture.

Set dredged green beans aside on a sheet of foil or sheet pan. You're going to want all of the beans dredged because they cook quickly.

Fry in batches so you don't over crowd the skillet until golden brown.

Once browned as desired remove to a paper towel lined plate or sheet pan lined with a cooling rack to drain excess oil.

Serve hot with your favorite dipping sauces.