In a large bowl, combine the flour, salt, and baking powder.
Slowly mix in the beer until you have a thin pancake batter consistency.
Add in the fresh cheese curds and toss so that they are completely covered by the batter.
Next, shake off extra batter from the cheese curds using a strainer.
Add the oil to a 2 quart stock pot. Using a candy thermometer, bring the temperature to 375℉.
Using a fork, add 1 or 2 cheese curds to the oil to test. Fry for about 1 minute. They should stay afloat once added to the oil. If they are not floating right away, using a clean fork or tongs loosen the curds from the bottom.
Cook 6 to 8 curds at a time. When the curds are golden brown, place them on a paper towel lined plate until ready to serve.