2 quarts cooking oil for frying
1 to 2 lbs of fresh cheese curds, you will have leftover batter if you use 1 lb and just enough for 2 lbs
1 egg, beaten
3/4 cup flour + more to toss cheese curds prior to dipping them in the batter
1 tsp baking soda
1 tsp salt
1 1/4 cup Lagunitas Daytime
Place the cheese curds in the freezer for about an hour just prior to frying them (optional step, but recommended).
Heat the oil in a heavy bottomed pot to 350 F (375 F if you chilled curds in the freezer).
Fill a small bowl with flour (depending on how many curds you have 1/2 to 1 cup).
In another bowl add the beaten egg, the flour, baking soda, salt and Lagunitas Daytime beer and beat with a fork until a thin-nish, smooth batter forms.
Working 6 to 8 curds at a time, toss them in flour, then dip them in the batter and fry until they turn golden. Remove with a slotted spoon and dry over paper towels.