For the beer batter: Whisk together the beer, flour, cornstarch, salt and pepper in a deep bowl.
Pour the flour into a shallow dish and dust the cheese curds. Dip the curds into the beer batter, and then cover each in the breadcrumbs. Arrange the curds on a baking sheet and freeze, 20 to 30 minutes (this will help prevent the curds from exploding when being fried).
Bring the peanut oil to frying temperature (350 degrees F) in a heavy-bottomed pot and deep-fry the curds, making sure not to overcrowd the pot, about 1 minute per batch. Drain the excess oil and serve the curds with the Dill Pickle Tartar Sauce.
For the tartar sauce: Coarsely grind the shallots and dill pickles in a food processor, and then thoroughly combine with the mayonnaise, capers, chives, dill, parsley, tarragon and lemon juice and zest. Season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.