Place cheese curds on a parchment lined baking sheet and freeze for an hour. Just before the curds are ready to come our of the freezer, heat your oil high to 400°.
In a mixing bowl, combine 1 cup flour, milk, baking soda, beer, and eggs.
In a separate bowl add the remaining 1/3 cup flour. Roll the frozen cheese curds in the flour.
Dip the cheese curds in the beer batter. Carefully remove them with a fork and tap the side of the bowl to remove any unneeded batter.
Place the battered curds in the heated oil. Fry the curds in batches of 8 for 1 1/2 -2 minutes. The cheese curds will be golden brown. It is important not to add too many at once because the oil temperature will decrease giving you soggy curds.
Place cooked curds on a paper towel lined plate.