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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.